RITZ Pan-Seared Trout with Chimichurri and Mango Slaw
Prep time15 min
Total time33min
ServingsMakes 8 servings, 1/8th recipe (120 g) each.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 290 |
| % Daily Value* | |
| Fat 15g | |
| Saturated 2.5g | |
| Cholesterol 60mg | |
| Sodium 260mg | |
| Carbohydrate 15g | |
| Dietary fiber 1g | |
| Sugars 6g | |
| Protein 24g | |
| Vitamin A | 10 %DV |
| Vitamin C | 35 %DV |
| Calcium | 8 %DV |
| Iron | 15 %DV |
