Ingredients

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

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Season fish on both sides with seasoning (wash hands).
2. Place oil in pan, then add fish; cook 3–4 minutes on each side and until 145°F (or opaque and separates easily).
3. Chop dill; combine with remaining ingredients until blended. Serve 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.)