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:
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