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Crispy Curry Fish with Peanut-Mango Slaw




Source of Recipe


Kraft


List of Ingredients




1 envelope SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1-1/2 tsp. curry powder, divided
1 lb. cod fish fillets
1/4 cup KRAFT Mayo Light Mayonnaise
4 cups coleslaw blend
1 ripe mango, peeled, pitted and chopped
1 cup quartered cucumber slices
1/4 cup PLANTERS COCKTAIL Peanuts, chopped






Recipe



SPRAY foil-lined 15x10x1-inch inch baking pan with cooking spray. Mix coating mix and 1 tsp. of the curry powder in shaker bag. Add 1 piece of fish at a time to shaker bag; shake to coat. Place fish on prepared pan.
BAKE at 400°F for 20 minutes or until fish flakes easily with fork.
MIX mayo and remaining 1/2 tsp. curry powder in large bowl. Add coleslaw blend, mangoes, cucumbers and peanuts; toss to coat. Serve with fish.