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 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

Snapper, grouper or any fish with mild flavor and medium-firm to firm texture can be used instead of cod.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
550mg
550%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
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.