Whitefish Filets with Black Bean Succotash
Sprinkle fish with Cajun seasoning and salt (if using).
Heat a sauté pan with a little bit of olive oil and sauté fish turning once until fish flakes easily with a fork, about 10 minutes for thin filets.
While fish is cooking, combine all vegetables into a sauté pan with a small amount of olive oil and cook until veggies are tender, 7-10 minutes.
Stir in vinegar and salt to the vegetable mixture.
Serve fish with succotash spooned over top.
Notes: Succotash can be made 1-2 days in advance and reheated when ready to eat.
This week’s back to school schedule: cross country practice three nights a week, music lessons back to back for two kids on one night, hockey practice and a game two nights, and a school fundraiser on Thursday all while trying to include a workout each day for me and put a healthy meal on the table. It’s enough to make us parents want to give up on cooking and just order in. Weeks like these require a little planning in the meal department and fast, family meals that can be made in less than 30 minutes. Using a few tips on how to make weeknight meals quick and easy really helps me and my family not give in to the takeout temptation and maintain our healthy eating style.
Saving time in the kitchen to prepare items quickly on weeknights is all about using a few time-saving tricks. Here is a variety of things I do to help speed up mealtime for my family on those busy nights:
Including meals into my weekly meal planning that have easy prep-in-advance items, like this whitefish filet with black bean succotash, is part of how I balance our weeknight rush while still being able to deliver healthy meals to the table. Being high in protein, this meal also provides long-lasting energy to sustain you and the kids through all of your weeknight activities.
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