One-Pan Halibut with Red Potatoes, Corn, and Andouille

Name: One-Pan Halibut with Red Potatoes, Corn, and Andouille
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter, softened; 2 teaspoons, Old Bay seasoning; 1 teaspoon, lemon juice; 4 (6- to 8-ounce) center-cut skinless, halibut fillets, 1 inch thick; , Salt and pepper; 1/4 cup, vegetable oil; 1 1/2 pounds, small red potatoes, unpeeled, halved lengthwise; 4 ears, corn, husks and silk removed, cut into thirds; 12 ounces, andouille sausage, sliced 1 inch thick; 1 tablespoon, minced fresh parsley

9 comments

By Cecelia Jenkins

Appears in Cook's Country June/July 2016

The more components, the steeper the challenge. Could we conquer this four-part one-pan supper?

SERVES4

TIME1¼ hours

One-Pan Halibut with Red Potatoes, Corn, and Andouille

WHY THIS RECIPE WORKS

To coordinate the different components in this one-pan supper so they all hit the table hot, we first identified the cooking time and temperature for each. We started by cooking the potatoes, andouille, and corn in a 500-degree oven until t...

This is a members' feature.