Crispy Fish Fingers with Jalapeno Ranch Salad

• 1 Tbsp. oil
• 1 lb. orange roughy fillets
• 1 env. OVEN FRY Fish Fry Seasoned Coating Mix for Fish
• 1/2 cup KRAFT Lite Ranch Dressing
• 2 jalapeno peppers, stemmed, halved and seeded
• 1/4 cup cilantro leaves
• 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 bag (10 oz.) salad greens, torn
• 2 cups cherry tomatoes, halved

1. Line 15x10x1-inch baking pan with foil.
2. Coat evenly with oil.
3. Cut fish into 3x1-inch strips.
4. Moisten with water, then coat evenly with coating mix.
5. Arrange in prepared pan.
6. Bake at 425F 12 to 15 minutes or until fish flakes easily with fork.
7. Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover.
8. Process until smooth.
9. Toss greens and tomatoes in large bowl.
10. Add 1/2 of the dressing mixture; mix lightly.
11. Top with baked fish fingers; drizzle with remaining dressing mixture.

oil, orange roughy fillets, fry, dressing, peppers, cilantro, lime juice, salad greens, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/crispy-fish-fingers-jalapeno-ranch-salad-60906.aspx (may not work)