Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake

⏱ 25 mins 🍽 Serves 8 🏷 Potato

This recipe features flaky white fish seasoned with seafood seasoning and pan-fried until perfectly cooked. It is served with a zesty sauce made from guacamole, sour cream, cumin, and chipotle hot sauce. The accompanying skillet potato cake is prepared from instant mashed potatoes mixed with green onions, cheese, and breadcrumbs, then cooked until golden and set. The entire dish comes together in just 25 minutes for a satisfying potato-based meal.

Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake

Ingredients

  • 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
  • 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

Method

  1. Begin by preheating a large sauté pan for 2-3 minutes. Coat the fish fillets on all sides with the seafood seasoning.
  2. Add the olive oil to the pan, then place the fish inside. Cook for 3-4 minutes per side until it reaches 145°F or becomes opaque and flakes easily.
  3. Finely chop the fresh dill. Mix it with the guacamole, sour cream, ground cumin, chipotle hot sauce, kosher salt, and pepper until fully combined. Spoon this sauce over the cooked fish.
  4. For the potato cake, prepare the instant mashed potatoes using the 2 cups of water as directed on the package.
  5. Slice the green onions and add them to a medium bowl. Stir in the prepared potatoes, 1/2 cup of the Mexican cheese, 1/4 cup of the panko breadcrumbs, the beaten eggs, kosher salt, and pepper.
  6. Preheat a large non-stick sauté pan for 2-3 minutes. Pour in the tablespoon of olive oil, then sprinkle the remaining 1/2 cup of breadcrumbs evenly over the pan's base.
  7. Spread the potato mixture into the pan, pressing it down evenly. Sprinkle the remaining 1/2 cup of cheese on top.
  8. Cook the potato cake for 12-15 minutes until the centre is firm and the edges pull away from the pan. Invert it onto a plate and let it cool for 4-5 minutes before slicing. Serve alongside the fish.

Nutrition (per serving)

Sodium524800 mg

Recipe details

CategoryPotato
AuthorPublix Aprons Simpl