1) Thaw Fish if Frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with 1/4 teaspoon salt and pepper; drizzle with 1 tablespoon lemon juice. Set aside.
2) Heat a nonstick or well-seasoned grill pan or skillet over medium heat until hot. Meanwhile, cut tomatoes in half lengthwise. Brush tomatoes lightly with oil. Add tomato halves, cut side down, to grill pan or skillet. Cook for 6 to 8 minutes or until tomatoes are very tender, turning once. Remove tomatoes from pan; set aside to cool slightly.
3) Place fish filets on grill pan. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through cooking.
4) Coarslely chop grilled tomatoes. In a medium serving bowl gently toss together tomatoes, remaining 2 tablespoons lemon juice, beans, 1 tablespoon oil, garlic, snipped rosemary and 1/8 teaspoon salt. Divide bean mixture among four dinner plates. Place fish on bean mixture. Serve with lemon wedges. If desired, garnish with fresh rosenmary sprigs.
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 4|
|Calories from Fat: 121 (16%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 99.3mg||31 %|
|Sodium 169mg||6 %|
|Potassium 3294mg||87 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 39.9g||160 %|
|Sugars, other 57.6g|
|Protein 75g||107 %|
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Calories per serving: 771
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