Pan-Seared Trout with Chimichurri and Mango Slaw

• 1/3 cup KRAFT Zesty Italian Dressing
• 1 cup fresh parsley
• 1/2 cup cilantro
• 3 green onions, divided
• 1 large mango, peeled, sliced into thin strips Whole Foods 2 ea For $4.00 thru 02/09
• 1/2 cup thinly sliced red onions
• 3 whole trout with head and tail intact (2-1/4 lb.), scaled, boned
• 30 RITZ Crackers, finely crushed
• 1/4 cup 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 trout evenly with crumbs on both sides.
5. Heat 1/3 of the oil in large skillet.
6. Add garlic; cook 1 min.
7. or until golden brown.
8. Remove garlic from skillet; set aside for later use.
9. Add 1 fish, skin-side up to skillet; cook 3 min.
10. on each side or until fish flakes easily with fork.
11. Transfer to platter; cover to keep warm.
12. Repeat with remaining oil and fish, carefully wiping skillet with paper towel after cooking each fish.
13. Top fish with dressing mixture, mango mixture and reserved fried garlic.

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

Taken from www.kraftrecipes.com/recipes/pan-seared-trout-chimichurri-mango-slaw-112596.aspx (may not work)