Pan-Seared Trout with Chimichurri and Mango Slaw

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prep time

15 min

total time

33 min

makes

8 servings, 1/8th recipe (120 g) each

photo by:

kraft

recipe by: kraft

What You Need

1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1 cup fresh parsley

1/2 cup cilantro

3 green onions, divided

1 large mango, peeled, cut into thin strips

1/2 cup thin red onion slices

2 lb. (900 g) trout fillets

30 Ritz Crackers, crushed (about 1-1/4 cups)

2 Tbsp. oil, divided

3 large cloves garlic, thinly sliced, divided

Make It

BLEND dressing, parsley, cilantro and 2 green onions in blender until smooth; set aside. Chop remaining green onion; place in medium bowl. Stir in mangos and red onions; set aside.

COAT both sides of fish fillets with cracker crumbs. Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 1 min. or until golden brown. Remove garlic from skillet; set aside for later use. Add fish, to skillet; cook 3 min. on each side or until fish flakes easily with fork.

TOP fish with dressing mixture, mango mixture and reserved cooked garlic.