Recipe - Pan-Roasted Halibut With Spring Vegetables

3 cup Potato chunks; such as
russets or red, unpeeled
2 teaspoon Canola oil
1 Bay leaf
1 tablespoon Mustard seeds; black or
yellow
One fourth cup Minced onion
2 teaspoon Paprika
1 ds Cumin
1 ds Cloves
Fresh ground pepper
1 ds Salt; optional

Preparation 10 minutes

1. Parboil the potatoes for 56 minutes in a pot of boiling water and
drain. They should be firm, yet a little tender.

2. Heat the oil in a large nonstick skillet over high heat. Add the bay
leaf and mustard seeds and saute until the seeds begin to pop. Add the
onion and lower the heat to mediumhigh.

3. Add the potatoes and saute, turning constantly, until the potatoes begin
to turn crispy. Add the paprika and saut for a few more minutes.

4. Add the seasonings and toss to coat the potatoes. Cook for a few more
minutes. Remove the bay leaf and serve.

[Calories, 98; Calories from Fat, 21; Total Fat, 2 g; Saturated Fat, 0 g;
Cholesterol, 0 mg; Sodium, 7 mg; Carbohydrate, 18 g; Dietary Fiber, g;
Sugars, 2 g; Protein, 3 g]

Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0945448821 http://www.lisaekus.com/fall97/memmenus.html

Recipe by: MEMORABLE MENUS MADE EASY by Robyn Webb

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Jan 21,
1999, converted by MM_Buster v2.0l.