Crispy Curry Fish with Cashew-Mango Slaw

average rating

rate/review

prep time

10 min

total time

30 min

makes

4 servings, 1/4 recipe (393 g) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

1 pouch Shake'N Bake Extra Crispy Original Coating Mix

1-1/2 tsp. curry powder, divided

4 tilapia fillets (1 lb./450 g)

1/4 cup Miracle Whip Calorie-Wise Spread

4 cups coleslaw blend (cabbage slaw mix)

1 mango, peeled, chopped

1/4 cup Back to Nature Sea Salt Roasted Jumbo Cashews, chopped

2-2/3 cups hot cooked long-grain brown rice

Make It

HEAT oven to 400°F.

MIX coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time; shake to evenly coat. Place in foil-lined 15x10x3/4-inch jelly roll pan sprayed with cooking spray.

BAKE 20 min. or until fish flakes easily with fork. Meanwhile, mix Miracle Whip and remaining curry powder in large bowl. Add coleslaw blend, mangos and nuts; toss to coat.

SERVE fish with coleslaw and rice.

kraft kitchens tips

Substitute

Prepare using cod, orange roughy or another firm white fish.

Substitute

Substitute 1 chopped nectarine for the mango.

Special Extra

For more flavour and crunch, add 1 cup quartered cucumber slices to the Miracle Whip mixture with the coleslaw blend, mangos and nuts.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

very easy to make
posted by a cook | on 7/19/2012

rating

Really enjoyed this recipe a lot. Used broccoli slaw and 'raw energy' nut/seed/raisin mix, and used halibut for the fish. Lost 1 star because fish seemed dry, like it needed a sauce or something. But if I ate it in the same bite as the slaw, it was great.
posted by s-nicholson | on 3/21/2010