Skillet Fish and Veggies

Skillet Fish and Veggies

You'll only have one pan to wash after cooking up this quick and colorful seafood dish. It's a great use for Green Giant® Mexicorn®.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

2
tablespoons butter or margarine
1
cup sliced leeks
1
cup shredded carrots (from 10-oz bag)
1
lb cod fillets, cut into 4 serving pieces
1
can (11 oz) Green Giant® Green Giant® SteamCrisp® Niblets® vacuum-packed whole kernel corn or Mexicorn® SteamCrisp® whole kernel corn with red and green peppersMexicorn® whole kernel corn with red and green peppers, drained
Lemon wedges, if desired
  1. In 10-inch skillet, melt butter over medium-high heat. Cook leeks and carrots in butter 3 minutes, stirring frequently, until softened.
  2. Mound vegetable mixture into 4 piles in skillet. Place 1 piece of fish on each mound. Pour corn over fish. Reduce heat to medium-low. Cover; cook 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Snapper, grouper or any fish with mild flavor and medium-firm to firm texture can be used instead of cod.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 550mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.