Halibut with Potato Succotash

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  • 20|min prep time
  • 45|min total time
  • 9 ingredients
  • 4 servings

1- to 1 1/2-lb halibut fillet
2
tablespoons butter or margarine
2
cups frozen diced O'Brien potatoes
1
package (9 oz) Green Giant™ frozen baby lima beans
1
cup Green Giant™ Niblets® 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)

Directions

  1. 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. 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. 3 Bake uncovered 20 to 25 minutes or until halibut flakes easily with fork and vegetables are tender.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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