Red Snapper Jibarito

• 2 cups coleslaw blend (cabbage slaw mix)
• 1/2 cup BREAKSTONE'S or KNUDSEN Zesty Blends Jalapeno Sour Cream
• 4 radishes, cut in half, then thinly sliced
• 1/2 cup oil
• 4 large green plantains, cut in half crosswise, then in half lengthwise
• 1/4 cup KRAFT Zesty Italian Dressing
• 1-1/2 lb. red snapper, cut into 8 pieces
• 1 avocado, cut into 16 slices

1. Combine first 3 ingredients.
2. Refrigerate until ready to serve.
3. Heat oil in medium skillet on medium heat.
4. Add plantains; cook 2 min.
5. on each side or until lightly browned on both sides.
6. Remove plantains from skillet, reserving oil in skillet.
7. Drain plantains; flatten to 1/4-inch thickness.
8. Return to skillet; cook 1 min.
9. on each side or until golden brown on both sides.
10. Remove from skillet; drain on paper towels.
11. Keep warm.
12. Heat 2 Tbsp.
13. dressing in large skillet on medium heat.
14. Add fish, in batches; cook 3 min.
15. on each side or until fish flakes easy with fork.
16. Repeat with remaining dressing and fish.
17. Place 8 plantain halves, cut-sides up, on platter; top with fish, coleslaw, avocados and remaining plantain halves.

cabbage slaw, s, radishes, oil, green plantains, italian dressing, red snapper, avocado

Taken from www.kraftrecipes.com/recipes/red-snapper-jibarito-127768.aspx (may not work)