Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake

Sponsor recipe courtesy of Publix® Apron Meals

• Ready In: 25 mins
• Yields: 8

Ingredients

• Spicy Fish With Avocado-Chipotle Sauce

• 4  flaky  white fish fillets, 1 1/2 lb, thawed (such as tilapia, haddock, or sole)
• 1  tablespoon  seafood seasoning
• 2  tablespoons olive oil
• 1  tablespoon fresh dill, finely chopped
• 1 (7 ounce) container  guacamole
• 1⁄4 cup sour cream
• 1  teaspoon ground cumin
• 1  teaspoon chipotle hot sauce
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon pepper

• Skillet Potato Cake

• 1 (4 ounce) package  instant loaded mashed potatoes
• 2  cups water
• 1⁄2 cup green onion, sliced
• 1  cup  shredded  Mexican blend cheese, divided
• 3⁄4 cup panko breadcrumbs, divided
• 2  eggs, beaten (or 1/2 cup egg substitute)
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon pepper
• 1  tablespoon olive oil

Directions

1. Spicy Fish With Avocado-Chipotle Sauce:
2. Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
3. Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily).
4. Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
5. Skillet Potato Cake:
6. Prepare potatoes (with the water) following package instructions.
7. Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
8. 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.
9. 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.