Ingredients

• 4 (6 oz) flaky white fish fillets (such as tilapia, haddock, or sole; about 1 ½ lb)
• 1 tablespoon fresh dill
• 1 container guacamole (7–8 oz)
• ¼ cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chipotle hot sauce
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon seafood seasoning
• 2 tablespoons olive oil

Steps

1. Thaw fish, if needed. Chop dill finely; combine dill, guacamole, sour cream, cumin, hot sauce, salt, and pepper.
2. Preheat large sauté pan on medium 2–3 minutes. Sprinkle seasoning on both sides of fish (wash hands). Place oil in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F.
3. Serve avocado-chipotle sauce over fish.

Ingredients

• 1 pouch instant loaded mashed potatoes (about 4 oz)
• 2 cups water
• ½ cup green onions, sliced
• 1 cup shredded Mexican-blend cheese, divided
• ¾ cup panko bread crumbs, divided
• 2 eggs, beaten (or ½ cup egg substitute)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil

Steps

1. Prepare potatoes (with water) following package instructions. Slice green onions; place in medium bowl.
2. Stir into green onions: potatoes, ½ cup cheese, ¼ cup bread crumbs, eggs, salt, and pepper. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then sprinkle remaining ½ cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
3. Top with remaining ½ 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. (Makes 8 servings.)