Spicy Fish & Vegetable Skillet

• 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 King Sooper's 1 lb For $0.99 thru 02/09
• 1 clove garlic, minced
• 1-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 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 RITZ Crackers, crushed (about 1/2 cup)
• 2 Tbsp. chopped fresh cilantro

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

tomatoes, water, peppers, italian dressing, onion, clove garlic, red potatoes, carrots, butter, crackers, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-fish-vegetable-skillet-115326.aspx (may not work)