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Crispy Broiled Fish Fillet with Hot Pepper Potatoes

Creamy whipped potatoes filled with a colorful variety of peppers are a perfect match for crispy oven-broiled fish.

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Serves 4

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1 1/2 pounds potato
4 ounces onion
4 ounces red bell pepper
4 ounces orange bell pepper
2 ounces jalapeno pepper
2 ounces poblano pepper
1 clove garlic
2 tablespoons mayonnaise
4 teaspoons ranch salad dressing
2 teaspoons lime juice
1 dash dill weed
1 dash cilantro
20 saltine crackers, finely crushed
1 dash dill weed
1 dash garlic salt
6 tablespoonsmelted butter or margarine
4 fish filets
1 spritz non-stick cooking spray

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Directions

  1. Peel potatoes and cut into chunks. Place in a saucepan and completely cover with water. Turn burner on to high.
  2. When water boils, cover potatoes and reduce heat to low. Cook until potatoes are tender.
  3. While potatoes cook, dice onion, peppers and garlic and set aside.
  4. Crush crackers and melt butter or margarine for fish.
  5. In a flat dish or pan, mix crushed crackers, dill weed and garlic salt well.
  6. Dip fish fillet in melted butter and then roll in cracker crumbs to coat.
  7. Coat broiler rack with non-stick cooking spray. Place coated fish fillets on rack broil in oven.
  8. Drain water off potatoes and place in a mixing bowl.
  9. Add mayonnaise, ranch salad dressing, lime juice, dill weed and cilantro. Using an electric mixer on medium speed, beat until creamy.
  10. Turn fish and broil other side.
  11. Fold onion, peppers and garlic into potatoes. Serve with crispy fish.
Nutritional Information for Crispy Broiled Fish Fillet with Hot Pepper Potatoes
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