Pretty pieces of potatoes, lima beans and corn pair well with slightly spicy halibut.
1- to 1 1/2-lb halibut fillet
tablespoons butter or margarine
cups frozen diced O'Brien potatoes
package (9 oz) Green Giant™ frozen baby lima beans
cup Green Giant™ Niblets® frozen whole kernel corn (from 1-lb bag)
teaspoon garlic pepper blend
teaspoon seasoned salt
teaspoon dried thyme leaves
teaspoon ground red pepper (cayenne)
Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut halibut into 4 serving-size pieces. Place halibut in baking dish. Melt 1 tablespoon of the butter; brush over halibut.
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.
Bake uncovered 20 to 25 minutes or until halibut flakes easily with fork and vegetables are tender.
Try this recipe with salmon instead of halibut.
You can cook the halibut with the skin on. When it’s done, the fish separates easily from the skin so you can discard it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.