This is the main content.
Recipes
Fish with Pecan Caper Relish and Potato Squash Bake
4 servings
40 minutes total
  • Prepare potato recipe and begin to bake (10 minutes)
  • Prepare fish and complete potatoes; serve (30 minutes)

Fish with Pecan Caper Relish

Ingredients

  • Nonstick aluminum foil
  • 4 fish fillets (such as salmon, tilapia, or orange roughy); about 1 ½ lb
  • 4 teaspoons lemon-herb finishing butter
  • 1 shallot, finely chopped
  • ½ bunch fresh Italian parsley, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped pecans
  • 2 tablespoons capers

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Place fish on baking sheet; top each fillet with 1 teaspoon butter. Bake fish 6–8 minutes and until fish is opaque and 145°F.
    2. Chop shallot and parsley (½ cup); combine with vinegar, oil, pecans, and capers. Top fish with relish and serve.

Potato Squash Bake

Ingredients

  • Nonstick aluminum foil
  • 2 cups fresh diced butternut squash (11 oz)
  • 1 (20-oz) bag refrigerated diced potatoes with onions
  • ½ cup fresh prediced bell peppers
  • 2 tablespoons extra-virgin olive oil
  • ½ cup cooked bacon pieces
  • 2 tablespoons lemon-herb finishing butter

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Combine squash, potatoes, peppers, and oil, then arrange in single layer on baking sheet; bake 20–25 minutes or until tender when pierced with a fork.
    2. Sprinkle bacon over potato mixture; bake 3–5 more minutes or until bacon is crispy.
    3. Transfer potato mixture to serving bowl; gently stir in butter. Serve. (Makes 6 servings.)

Serving Suggestions

  • Complete your meal with fresh salad blend and fresh-cut fruit for dessert.
  • Our Publix Seafood department has a variety of finishing butters to add flavor to any meal.

Fish with Pecan Caper Relish

Amount per ¼ recipe serving: Calories 480, Total Fat 36g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 210mg, Total Carb 4g, Fiber 2g, Sugars 1g, Protein 36g, Calc 4%, Vitamin A 20%, Vitamin C 30%, Iron 10%

Potato Squash Bake

Amount per ⅙ recipe serving: Calories 220, Total Fat 10g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 410mg, Total Carb 28g, Fiber 2g, Sugars 1g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%