1 Roast the potatoes: Wash and dry all produce. Preheat the oven
to 400 degrees. Thinly slice the potatoes into 1/8-inch rounds. Place
in a single layer on a lightly oiled baking sheet. Season with salt and
pepper. Drizzle with oil and turn to coat. Place in the oven for 20-25
minutes, flipping once, until golden brown.
2 Prep the remaining ingredients: Shuck the corn before cutting the
kernels off the cob. Halve the grape tomatoes. Finely chop the chives.
Trim and cut the green beans into ½-inch pieces.
3 Cook the succotash: Heat a drizzle of oil in a large pan over high
heat. Add the corn, green beans, and tomatoes. Cook, tossing, for 3-4
minutes, until tender. Season with salt and pepper. Remove from the
pan and set aside.
4 Cook the rockfish: Heat 1 Tablespoon butter in the same pan over
medium-high heat. Pat the rockfish dry with a paper towel. Season
on all sides with the Bayou seasoning, salt, and pepper. Add the fish
to the pan. Cook 3-4 minutes per side, until opaque and just cooked
5 Finish and plate: Stir half the chives into the succotash. Plate the
roasted potatoes alongside the succotash. Top with the Bayou-spiced
rockfish, and sprinkle with the remaining chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (493g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 79 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 74.8mg||23 %|
|Sodium 159.5mg||5 %|
|Potassium 1722.5mg||45 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 33.3g|
|Protein 37.8g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 383
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