Cooking for your allergic kid, spouse or self can be trying, especially if you have different allergies among family members! How to make one meal that will feed everyone?

I found this recipe on the back of a package of Green Giant Lima Beans. It looked so good I just had to try it. It avoids the main allergens, and could be made with salmon (which is a family favorite in my house). Even my 2 year old ate her portion with hardly a complaint (although the cooked peppers were a stretch for her!)

We substituted basil for thyme (basil goes better with salmon) and left out the cayenne pepper. (We’ll wait to try that when the youngest member of the family is a bit older.)

If you need to be fully soy and gluten free, be sure to check your spices carefully. Soy and gluten can be added to spice mixes in particular.

Try this for your household! It’s supper in about 1 hour.

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Halibut with Potato Succatash

1-1.5 lbs halibut, salmon, sole or other fish fillets (4)
2 tbsp olive oil
2 cups peeled, diced Yukon gold potatos
2 cups lima beans
1 cup frozen niblet corn
1/2 cup diced red pepper
1/4 cup diced onion
1 tsp fresh chopped thyme (or 1/2 tsp dried)
1/2 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp cayenne pepper

Heat oven to 425 degrees F. Place fish in baking dish; brush with olive oil. Heat remaining olive oil in a skillet over medium-high heat. Add potatoes and cook 10 minutes. Stir in lima beans, corn, red pepper and onion. Cook 3 to 5 minutes more until vegetables are fork tender. Remove from heat. Spoon mixture around fish in pan.

Combine spices (last 5 ingredients) and sprinkle over fish and vegetables. Stir vegetables a little to distribute spice. Cover pan with foil. Bake 15 to 20 minutes or until fish flakes easily with a fork.

Makes 4 servings.