Spicy Fish & Vegetable Skillet

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 potato es (about 3), peeled, cut into 1/2-inch cubes
  • 7 carrot s (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

Nutrition facts

Recipe Tips

1

Blend first 3 ingredients in blender until smooth; set aside.

2

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.

3

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.