Spicy fish with avocado-chipotle sauce and skillet potato cakeIngredients
4 flaky white fish fillets (such as tilapia, haddock, or sole), 1 1/2 lb, thawed
1 tablespoon seafood seasoning
2 tablespoons olive oil
1 tablespoon fresh dill, finely chopped
1 container guacamole (7-8 oz)
1/4 cup sour cream
1 teaspoon ground cumin
1 teaspoon chipotle pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper

1.Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
2.Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily).
3.Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
1 pouch instant loaded mashed potatoes (about 4 oz)
2 cups water
1/2 cup green onions, sliced
1 cup shredded Mexican-blend cheese, divided
3/4 cup panko bread crumbs, divided
2 eggs, beaten (or 1/2 cup egg substitute)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon olive oil


  1. Prepare potatoes (with the water) following package instructions.
  2. Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
  3. Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan, then sprinkle remaining 1/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
  4. Top with remaining 1/2 cup cheese; cook 12-15 minutes or until center is set and cake begins to pull away from sides of pan. Invert potato cake onto serving plate; let stand 4-5 minutes to cool before slicing. Serve. (Makes 8 servings.)