Pan-Seared Trout with Spicy Cucumber-Melon Salsa

• 2 cups chopped cantaloupe
• 1 cucumber, seeded, chopped
• 1/2 cup thinly sliced red onions
• 1/3 cup KRAFT Zesty Italian Dressing
• 1/4 cup chopped fresh cilantro
• 1 habanero chile, seeded, finely chopped
• Juice from 1 lime
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup dry bread crumbs
• 4 rainbow trout (2-1/2 lb.), butterflied
• 1/4 cup KRAFT Real Mayo Mayonnaise

1. Combine first 7 ingredients.
2. Refrigerate until ready to serve.
3. Mix cheese and bread crumbs in shallow dish.
4. Brush flesh sides of fish with mayo; dip in cheese mixture.
5. Heat large heavy skillet on high heat; spray with cooking spray.
6. Place 2 fish, coated sides down, in skillet; cook 2 to 3 min.
7. on each side or until fish flakes easily with fork.
8. Transfer to platter; cover to keep warm.
9. Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
10. Cut fish in half; serve topped with cucumber mixture.

cantaloupe, cucumber, red onions, italian dressing, fresh cilantro, chile, lime, parmesan cheese, bread crumbs, trout, mayonnaise

Taken from www.kraftrecipes.com/recipes/pan-seared-trout-spicy-cucumber-melon-salsa-175746.aspx (may not work)