Crispy Curry Fish with Peanut-Mango Slaw

• 1 env. SHAKE 'N BAKE Chicken Coating Mix
• 1-1/2 tsp. curry powder, divided
• 4 cod fillets (1 lb.) King Sooper's 1 lb For $7.99 thru 02/09
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups coleslaw blend (cabbage slaw mix)
• 1 mango, peeled, chopped Whole Foods 2 ea For $4.00 thru 02/09
• 1 cup quartered cucumber slices
• 1/4 cup PLANTERS COCKTAIL Peanuts, chopped

1. Heat oven to 400F.
2. Mix coating mix and 1 tsp.
3. curry powder in shaker bag.
4. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated.
5. Place on foil-covered baking sheet sprayed with cooking spray.
6. Bake 20 min.
7. or until fish flakes easily with fork.
8. Meanwhile, mix mayo and remaining curry powder in large bowl.
9. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
10. Serve fish with coleslaw.

n bake, curry powder, cod fillets, mayonnaise, cabbage slaw, mango, cucumber slices, peanuts

Taken from www.kraftrecipes.com/recipes/crispy-curry-fish-peanut-mango-slaw-60907.aspx (may not work)