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Halibut with Potato Succotash

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By Betty Crocker Kitchens
Updated Jan 25, 2010
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Pretty pieces of potatoes, lima beans and corn pair well with slightly spicy halibut.

Halibut with Potato Succotash

  • Prep Time 20 min
  • Total 45 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1- to 1 1/2-lb halibut fillet
  • 2 tablespoons butter or margarine
  • 2 cups frozen diced O'Brien potatoes
  • 1 package (9 oz) frozen baby lima beans
  • 1 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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake uncovered 20 to 25 minutes or until halibut flakes easily with fork and vegetables are tender.

Nutrition

330 Calories
9g Total Fat
28g Protein
38g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
21%
Trans Fat
1/2g
Cholesterol
75mg
25%
Sodium
610mg
25%
Potassium
930mg
27%
Total Carbohydrate
38g
13%
Dietary Fiber
7g
26%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
10%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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