Halibut with Potato Succotash

Pretty pieces of potatoes, lima beans and corn pair well with slightly spicy halibut. MORE+ LESS-

By Betty Crocker Kitchens

January 25, 2010

1- to 1 1/2-lb halibut fillet

tablespoons butter or margarine

cups frozen diced O'Brien potatoes

package (9 oz) frozen baby lima beans

cup frozen whole kernel corn (from 1-lb bag)

1/2

teaspoon garlic pepper blend

1/2

teaspoon seasoned salt

1/2

teaspoon dried thyme leaves

1/8

teaspoon ground red pepper (cayenne)

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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 halibut 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.

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.