Halibut With Hash Browns Potato Succotash

Name: Halibut With Hash Browns Potato Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 -1 1/2 lb halibut fillet; 2 tablespoons butter (melted); 1 tablespoon canola oil or 1 tablespoon olive oil; 2 cups o'brien frozen potatoes (diced); 1 (9 ounce) baby lima beans (frozen); 1 cup whole kernel corn; 1/2 teaspoon garlic pepper seasoning; 1/2 teaspoon seasoning salt; 1/2 teaspoon thyme leaves (dried); 1/8 teaspoon ground red pepper or 1/8 teaspoon cayenne

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Recipe by Marsha D.

This recipe I came across comes from Betty Crocker Magazine. This magazine is for diabetes meals made easy. You can sub the halibut with salmon or swordfish.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 - 1 ¹⁄₂

lb halibut fillet
2

tablespoons butter (melted)
1

tablespoon canola oil or 1 tablespoon olive oil
2

cups o'brien frozen potatoes (diced)
1

(9 ounce) baby lima beans (frozen)
1

cup whole kernel corn
¹⁄₂

teaspoon garlic pepper seasoning
¹⁄₂

teaspoon seasoning salt
¹⁄₂

teaspoon thyme leaves (dried)
¹⁄₈

teaspoon ground red pepper or 1/8 teaspoon cayenne

DIRECTIONS

Preheat oven to 425'
In a 2 quart glass baking dish, lighty sray with a cooking spray.
Cut fish into 4 serving pieces.
Place fish in baking dish, brush with melted butter.
In a medium skillet, heat oil over medium-high heat. Cook potatos in oil 5 minutes, stirr occasionally. Add in lima beans and corn. Stir well and cook for 5 more minutes or until vegetables are tender and still crisp.
Place veggies around fish and sprinkle with each of the garlic-pepper blend,seasoning salt,thyme and red pepper or(cayenne).
Bake in oven for 20-25 minutes or until fish and veggies are tender.

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