Spicy Fish Vegetable Skillet Recipes

SKILLET FISH AND VEGETABLES

Skillet Fish and Vegetables image

Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14 1/2-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 teaspoon garlic-pepper blend

Steps:

In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 3 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g

SPICY FISH & VEGETABLE SKILLET

Spicy Fish & Vegetable Skillet image

If you happen to be in possession of a whole catfish, this Spicy Fish & Vegetable Skillet is a fine recipe to use it in! Serves six in an hour.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cans (14.5 oz. each) diced tomatoes, undrained
3/4 cup water
2 canned chipotle peppers in adobo sauce
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, sliced
1 clove garlic, minced
1-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes
7 carrots (1 lb.), cut diagonally into 1/2-inch-thick slices
1 whole catfish (2-1/2 lb.), cleaned, scaled, head removed and fish cut into 6 pieces
2 tsp. butter
15 round buttery crackers, crushed (about 1/2 cup)
2 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 19 g

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