I mentioned in my explanation for lack of Coupon “High” Trips that I have been getting by on my stockpile. This can require a bit of creativity. I must admit I find the challenge fun though. I love taking a recipe and seeing how I can use what I have in my stockpile (that I got for a really great price.)
Today’s recipe comes from the August 2011 issue of Every Day with Rachael Ray. The recipe is Italian Flag Halibut. When I saw it, I figured it would make a great new Fish recipe, but knew I didn’t have the ingredients listed, but did have some close substitutes.
Here’s what I used from my stockpile and what it substituted in Rachael’s Ray’s recipe.
- 1 Bag Frozen Brocoli Florets – 2 bunches broccolini
- 8 Haddock Fillets – Original recpie used Halibut
- 2 Tsp Garlic Powder – 3 large garlic cloves
- 1 Large Can Petite Diced Tomatoes – 4 Medium Tomatoes
- 1 Pack Old El Paso Black Beans – 1 Can Cannelini Beans
- Olive Oil for cooking and Salt and Pepper to Taste
Swirl 2 TBSP of Olive Oil in a larget hot skillet. Salt and Pepper your Haddock Fillets to taste and then place in the skillet. Cook on each side for about 3 to 4 minutes each. When the fish is cooked, transfer it to a plate and cover it loosely with Foil to keep it warm.
Put about 2 more TBSP of Olive Oil in the empty skillet and scrape up the grown bits from the fish. Then add the brocolli and garlic powder.
Next add the diced tomatoes with the sauce. Finally add the Black Beans and stir altogether. Cook on medium heat for about 5 minutes.
I served my version of Italian Halibut on top of some brown rice (that was donated to me by someone who doesn’t like brown rice.) I put the tomato brocoli mixture on top.
I loved how all the flavors mixed together and so did my family. So this is another repeat fish dish. Not only was it frugal since the items came from my stockpile, but it was also very quick and easy. Another one of my favorite things for a recipe.
Want more Fish Dishes? Here are a couple of our recent favorites: