Spicy Fish & Vegetable Skillet

Prep time10 min

Total time50min

ServingsMakes 6 servings.

2 cans (14.5 oz. each) diced tomatoes, undrained
¾ cup water
2 chipotle peppers in adobo sauce
2 Tbsp. Italian dressing
1 onion, sliced
1 clove garlic, finely chopped
1½ lb. red potatoes (about 3), peeled, cut into 1/2-inch cubes
7 carrots (1 lb.), cut diagonally into 1/2-inch-thick slices
1 whole catfish (2-1/2 lb.), cleaned, scaled, head removed and cut into 6 pieces
2 tsp. butter
15 RITZ Crackers, crushed (about 1/2 cup)
2 Tbsp. chopped cilantro

Blend first 3 ingredients in blender until smooth; set aside.
Heat dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
Meanwhile, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro. Sprinkle over fish.

The carrots in this low-calorie, low-fat meal are an excellent source of vitamin A!

Purchasing and Storing Whole Fish
Whole fish, cleaned and cut into portions, can be purchased at the butcher counter at most supermarkets. Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor. Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days before cooking as desired.
Substitute
Substitute 4 guajillo chile peppers, stemmed, seeded and reconstituted in boiling water, for 10 min. for the chipotle peppers. Drain, then blend as directed.

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Nutrition Information Nutrition Per Serving
Calories	330
	% Daily Value*
Total fat 11g
Saturated fat 3g
Cholesterol 55mg
Sodium 450mg
Carbohydrate 40g
Dietary fiber 6g
Total sugars 13g
Protein 19g
Vitamin A	260 %DV
Vitamin C	50 %DV
Calcium	8 %DV
Iron	10 %DV

Nutrition Information