{"id":17657,"date":"2014-09-15T18:09:12","date_gmt":"2014-09-15T18:09:12","guid":{"rendered":""},"modified":"2014-09-15T18:09:45","modified_gmt":"2014-09-15T18:09:45","slug":"Marisa-Sung-s-Simple-Skillet-Supper","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17657","title":{"rendered":"Marisa Sung’s Simple Skillet Supper"},"content":{"rendered":"

Spicy Fish With Avocado-Chipotle Sauce Accompanied by Skillet Potato Cake<\/strong><\/p>\n

Ingredients:<\/strong>
\n 4 flaky white fish fillets (such as tilapia, haddock, or sole), 1 1\/2 lb, thawed
\n 1 tablespoon seafood seasoning
\n 2 tablespoons olive oil
\n 1 tablespoon fresh dill, finely chopped
\n 1 container guacamole (7\u20138 oz)
\n 1\/4 cup sour cream
\n 1 teaspoon ground cumin
\n 1 teaspoon chipotle pepper sauce
\n 1\/4 teaspoon kosher salt
\n 1\/4 teaspoon pepper <\/p>\n

Steps:<\/strong>
\n1.Preheat large saut\u00e9 pan on medium 2\u20133 minutes. Season fish on both sides with seafood seasoning (wash hands).
\n2.Place oil in pan, then add fish; cook 3\u20134 minutes on each side or until 145\u00b0F (or opaque and separates easily).
\n3.Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.<\/p>\n

CALORIES (per 1\/4 recipe) 350kcal; FAT 21g; SAT FAT 6g; TRANS FAT 0g; CHOL 85mg; SODIUM 670mg; CARB 6g; FIBER 4g; SUGARS 1g; PROTEIN 36g; VIT A 10%; VIT C 6%; CALC 4%; IRON 6%<\/em><\/strong><\/p>\n

Skillet Potato Cake <\/strong><\/p>\n

Ingredients:<\/strong>
\n 1 pouch instant loaded mashed potatoes (about 4 oz)
\n 2 cups water
\n 1\/2 cup green onions, sliced
\n 1 cup shredded Mexican-blend cheese, divided
\n 3\/4 cup panko bread crumbs, divided
\n 2 eggs, beaten (or 1\/2 cup egg substitute)
\n 1\/4 teaspoon kosher salt
\n 1\/4 teaspoon pepper
\n 1 tablespoon olive oil <\/p>\n

Steps:<\/strong>
\n1.Prepare potatoes (with the water) following package instructions.
\n2.Slice green onions; place in medium bowl. Stir in potatoes, 1\/2 cup cheese, 1\/4 cup bread crumbs, eggs, salt, and pepper.
\n3.Preheat large non-stick saut\u00e9 pan on medium 2\u20133 minutes. Place oil in pan, then sprinkle remaining 1\/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
\n4.Top with remaining 1\/2 cup cheese; cook 12\u201315 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\u20135 minutes to cool before slicing. Serve. (Makes 8 servings.)<\/p>\n

CALORIES (per 1\/8 recipe) 170kcal; FAT 9g; SAT FAT 4g; TRANS FAT 0g; CHOL 65mg; SODIUM 420mg; CARB 15g; FIBER 1g; SUGARS 1g; PROTEIN 6g; VIT A 6%; VIT C 4%; CALC 15%; IRON 2%
\n<\/em><\/strong><\/p>\n

Beautiful Maria of my Sole<\/strong>
\n