RITZ Pan-Seared Trout with Chimichurri and Mango Slaw

RITZ Pan-Seared Trout with Chimichurri and Mango Slaw

Prep time15 min
Total time33min
ServingsMakes 8 servings, 1/8th recipe (120 g) each.
  • ⅓ cup Tuscan Italian dressing with olive oil
  • 1 cup fresh parsley
  • ½ cup cilantro
  • 3 green onions, divided
  • 1 large mango, peeled, cut into thin strips
  • ½ cup thin red onion slices
  • 2 lb. (900 g) trout fillets
  • 30 Ritz Crackers, crushed (about 1-1/4 cups)
  • 2 Tbsp. oil, divided
  • 3 large cloves garlic, thinly sliced, divided
  • Blend dressing, parsley, cilantro and 2 green onions in blender until smooth; set aside. Chop remaining green onion; place in medium bowl. Stir in mangos and red onions; set aside.
  • Coat both sides of fish fillets with cracker crumbs. Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 1 min. or until golden brown. Remove garlic from skillet; set aside for later use. Add fish, to skillet; cook 3 min. on each side or until fish flakes easily with fork.
  • Top fish with dressing mixture, mango mixture and reserved cooked garlic.
Recipe Tips
  • Serving Suggestion
    Serve with your favourite steamed vegetable and rice to round out the meal.
  • Make Ahead
    For more flavour, prepare chimichurri the day before. Store in refrigerator until ready to use.
  • Special Extra
    For added crunch and flavour, add 1 cup thinly sliced jicama, and zest and juice from 1 lime to the mango slaw.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 15g 
   Saturated 2.5g 
Cholesterol 60mg 
Sodium 260mg 
Carbohydrate 15g 
   Dietary fiber 1g 
   Sugars 6g 
Protein 24g 
Vitamin A10 %DV
Vitamin C35 %DV
Calcium8 %DV
Iron15 %DV

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