Pan-Seared Trout with Chimichurri and Mango Slaw

• 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 Whole Foods 2 ea For $4.00 thru 02/09
• 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

1. Blend dressing, parsley, cilantro and 2 green onions in blender until smooth; set aside.
2. Chop remaining green onion; place in medium bowl.
3. Stir in mangos and red onions; set aside.
4. Coat both sides of fish fillets with cracker crumbs.
5. Heat oil in large nonstick skillet on medium-high heat.
6. Add garlic; cook and stir 1 min.
7. or until golden brown.
8. Remove garlic from skillet; set aside for later use.
9. Add fish, to skillet; cook 3 min.
10. on each side or until fish flakes easily with fork.
11. Top fish with dressing mixture, mango mixture and reserved cooked garlic.

italian dressing, fresh parsley, cilantro, green onions, mango, thin red onion, crackers, oil, garlic

Taken from www.kraftrecipes.com/recipes/pan-seared-trout-chimichurri-mango-slaw-113463.aspx (may not work)