Spicy Fish With Avocado-Chipotle Sauce And Skillet Potato Cake - cooking recipe

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

Preparation

Spicy Fish With Avocado-Chipotle Sauce:
Preheat large saute pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
Place oil in pan, then add fish; cook 3-4 minutes on each side or until145\u00b0F (or opaque and separates easily).
Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
Skillet Potato Cake:
Prepare potatoes (with the water) following package instructions.
Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
Preheat large non-stick saute 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.
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.