Halibut With Hash Browns Potato Succotash |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe I came across comes from Betty Crocker Magazine. This magazine is for diabetes meals made easy. You can sub the halibut with salmon or swordfish. Ingredients:
1 -1 1/2 lb halibut fillet |
2 tablespoons butter (melted) |
1 tablespoon canola oil or 1 tablespoon olive oil |
2 cups o'brien frozen potatoes (diced) |
1 (9 ounce) baby lima beans (frozen) |
1 cup whole kernel corn |
1/2 teaspoon garlic pepper seasoning |
1/2 teaspoon seasoning salt |
1/2 teaspoon thyme leaves (dried) |
1/8 teaspoon ground red pepper or 1/8 teaspoon cayenne |
Directions:
1. Preheat oven to 425'
2. In a 2 quart glass baking dish, lighty sray with a cooking spray.
3. Cut fish into 4 serving pieces.
4. Place fish in baking dish, brush with melted butter.
5. In a medium skillet, heat oil over medium-high heat. Cook potatos in oil 5 minutes, stirr occasionally. Add in lima beans and corn. Stir well and cook for 5 more minutes or until vegetables are tender and still crisp.
6. Place veggies around fish and sprinkle with each of the garlic-pepper blend,seasoning salt,thyme and red pepper or(cayenne).
7. Bake in oven for 20-25 minutes or until fish and veggies are tender.
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