Spicy Fish & Vegetable Skillet
- 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 4 guajillo chile peppers, stemmed, seeded and reconstituted in boiling water, for 10 min. for the chipotle peppers. Drain, then blend as directed.
Nutrition Per Serving
|% Daily Value*|
|Total fat 11g|
|Saturated fat 3g|
|Dietary fiber 6g|
|Total sugars 13g|
|Vitamin A||260 %DV|
|Vitamin C||50 %DV|