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Halibut with Potato Succotash

  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 4

Ingredients

1
pound halibut fillet
2
tablespoons butter or margarine
2
cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1
box (9 oz) frozen baby lima beans
1
cup frozen whole kernel corn (from 12 oz bag)
1/2
teaspoon garlic-pepper seasoning
1/2
teaspoon seasoned salt
1/2
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
400mg
17%
Potassium
920mg
26%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
25%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Halibut is a good source of protein and is particularly low in saturated fat, but you can use any fish you like. If your family enjoys the taste of salmon, that's a good choice for this delicious dish.

Directions

  • 1 Heat oven to 425ºF. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut halibut into 4 serving-size pieces; place in baking dish. Melt 1 tablespoon of the butter; brush over halibut.
  • 2 In 10-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Cook potatoes in butter 5 minutes, stirring occasionally. Stir in lima beans and corn. Cook 3 to 5 minutes or until vegetables are crisp-tender. Spoon mixture around halibut in baking dish. Sprinkle halibut and vegetables with remaining ingredients; stir vegetables slightly.
  • 3 Bake uncovered 20 to 25 minutes or until halibut flakes easily with fork and vegetables are tender.

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