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Halibut with Potato Succotash
Prep 20min
Total45min
Ingredients9
Servings4
Ingredients
1pound halibut fillet
2tablespoons butter or margarine
2cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1box (9 oz) frozen baby lima beans
1cup frozen whole kernel corn (from 12 oz bag)
1/2teaspoon garlic-pepper seasoning
1/2teaspoon seasoned salt
1/2teaspoon dried thyme leaves
1/8teaspoon ground red pepper (cayenne)
Directions
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1
Heat oven to 425°F. 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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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.
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