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Halibut with Potato Succotash
Halibut with Potato Succotash
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Prep Time:
20 minutes
Total Time:
45 minutes
Spicy halibut with potato, lima beans, and corn medley.
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:
  • Preheat oven to 425°F and generously grease an 11x7-inch (2-quart) glass baking dish. Cut halibut into 4 pieces and arrange in the dish. Melt 1 tablespoon of butter and brush it over the halibut.
  • In a 10-inch nonstick skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Cook the potatoes in the butter for 5 minutes, stirring occasionally. Add the lima beans and corn, cook for 3 to 5 minutes until vegetables are crisp-tender, then spoon the mixture around the halibut in the baking dish. Sprinkle the halibut and vegetables with remaining ingredients, and give the vegetables a gentle stir.
  • Bake the halibut uncovered for 20-25 minutes or until it easily flakes with a fork and the vegetables are tender.

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