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Halibut with Potato Succotash

2 Prep Time: 20 Minutes carb Start to Finish: 45 Minutes

, choices/ servings: 4

1 halibut fillet (1 to 1'/2lb) 1 tablespoon butter or margarine, melted

1 tablespoon canola oil

2 cups frozen diced potatoes O'Brien (from 32-oz bag)

1 box (9 oz) Green Giant* frozen baby lima beans 1 cup Green Giant* Niblets* frozen whole kernel corn !/z teaspoon garlic-pepper blend 1/2 teaspoon seasoned salt % teaspoon dried thyme leaves V» teaspoon ground red pepper (cayenne)

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. Brush butter over halibut.

2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes in oil 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 20 to 25 minutes or until halibut flakes easily with fork and vegetables are tender.

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g; Trans Fat Og); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 30g (Dietary Fiber 5g: Sugars 3g); Protein 27g % Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 4%: Iron 10% Exchanges: 2 Starch, 3 Very Lean Meat. 1 Fat

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