Fish with Pecan Caper Relish and Potato Squash Bake | Publix Super Markets
Fish with Pecan Caper Relish and Potato Squash Bake
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Cooking tools:
- Instant-read thermometer
- Baking sheet
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Serving bowl
Ingredients
- Nonstick aluminum foil
- 4 fish fillets (such as salmon, tilapia, or orange roughy); about 1 1/2 lb
- 4 teaspoons lemon-herb finishing butter
- 1 shallot, finely chopped
- 1/2 bunch fresh Italian parsley, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped pecans
- 2 tablespoons capers
- 2 cups fresh diced butternut squash (11 oz)
- 1 (20-oz) bag refrigerated diced potatoes with onions
- 1/2 cup fresh prediced bell peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 cup cooked bacon pieces
- 2 tablespoons lemon-herb finishing butter
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