Heat a grill pan over medium-high heat. Coat pan with cooking spray. Lightly season halibut with seasoned salt, if desired. Add fish to grill pan; cook 6 to 8 minutes, turning once, or until fish flakes easily when tested with a fork (145 degrees). Set halibut aside. After cooling, cut into bite-size pieces.
Pureeing half of the vegetable mixture in a blender gives the same creamy consistency of a cream soup, but without the cream.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|1 ½ lbs.||halibut, or other firm-flesh white fish fillet, skinned and deboned|
|Hy-Vee seasoned salt, optional|
|1 tsp.||Hy-Vee canola oil|
|1||medium onion, finely chopped|
|1||medium red bell pepper, seeded and finely chopped|
|½||jalapeno pepper, seeded and finely chopped|
|4||medium sweet potatoes, peeled and cut into 1-inch pieces|
|2 c.||Hy-Vee frozen corn, thawed|
|2 c.||fresh green beans, trimmed and cut into 1-inch pieces|
|2 tbsp.||fresh parsley, finely chopped|
|Kosher salt, to taste|
|Ground white pepper, to taste|
|Bottled hot sauce, optional|
Things To Grab
- Grill pan
- Large stockpot
Heat canola oil in a stockpot over medium heat. Add onion, bell pepper and jalapeno pepper. Cook and stir 5 minutes or until onion is softened.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add the broth and sweet potatoes. Bring to boiling; reduce heat. Simmer, uncovered 10 minutes or until sweet potatoes are tender. Remove half of the mixture from the stockpot and cool slightly. Working in batches, puree the cooled soup mixture in a blender until nearly smooth. Return each batch to stockpot.
Stir in corn and green beans. Simmer 5 minutes or until beans are tender. Add halibut and heat mixture through. Sprinkle with parsley and season to taste with salt and white pepper. If desired, add hot sauce to taste.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 85mg
- Sodium: 670mg
- Total Carbohydrates: 47g
- Protein: 38g