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
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
-
Step1Heat 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.
-
Step2In 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.
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Step3Bake 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
2Tips from the Betty Crocker Kitchens
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