Spicy Fish Vegetable Skillet Recipes

SPICY FISH & VEGETABLE SKILLET

Steps:

• Blend first 3 ingredients in blender until smooth.
• Heat dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low heat 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
• Meanwhile, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro.
• Sprinkle crumb mixture over fish before serving.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Steps:

• Heat a grill to medium and oil the grates.
• On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
• Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
• Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

SUMMER FISH SKILLET

Steps:

• In a large skillet, cook fish fillets in oil over medium heat for 15-20 minutes, turning once or until fish flakes easily with a fork; remove and keep warm., In the same skillet, saute the squash, peppers and onion until tender. Add salsa; cook 2 minutes longer. Return fish to skillet. Add cheese and heat through., Prepare rice pilaf according to package directions. Serve with fish and vegetables.

SPICY FISH WITH AVOCADO-CHIPOTLE SAUCE AND SKILLET POTATO CAKE

Steps:

• Spicy Fish With Avocado-Chipotle Sauce:.
• Preheat large sauté 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°F (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 sauté 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.