HALIBUT WITH POTATO SUCCOTASH

Halibut with Potato Succotash image

Pretty pieces of potatoes, lima beans and corn pair well with slightly spicy halibut.

Provided by Betty Crocker Kitchens

Time 45m

Yield 4

Number Of 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)

Steps:

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

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 7 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g