Main dishes

Chilean Sea Bass Cancato Style

(4)

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photo by:kraft

Esta receta me pareció fácil de realizar y además muy buena y con ingredientes muy fáciles de encontrar.

posted by

Lety166

on 4/7/2006

time

prep:

10 min

total:

35 min

servings

total:

4 servings

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What You Need

sea bass(1 lb.), 3/4 inch thick

1/2

cup KRAFT Zesty Italian Dressing

1/4

cup KRAFT Grated Parmesan Cheese

oz. chorizo, cut into 2-inch-thick slices

cloves garlic, peeled

can (14-1/2 oz.) diced tomatoes, drained

tsp. dried oregano leaves

1/2

cup KRAFT Shredded Mozzarella Cheese

Make It

PREHEAT grill to medium-high heat. Place fish in large resealable plastic bag. Add combined dressing and Parmesan cheese; seal bag. Turn bag over several times to evenly coat fish with the dressing mixture. Marinate in refrigerator until ready to use.

THREAD chorizo and garlic evenly onto skewers. Grill 7 to 8 min. or until chorizo is cooked through, turning occasionally. Remove chorizo and garlic from skewers; cut into thin slices. Place in small saucepan. Add tomatoes and oregano; mix well. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min., stirring occasionally.

MEANWHILE, remove fish from marinade; discard bag and marinade. Grill fish 4 to 5 min. on each side or until fish flakes easily with fork. Place fish on individual plates or serving platter; top each fillet with 1/2 cup of the tomato mixture and 2 Tbsp. of the mozzarella cheese.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad for added color and texture.

Food Facts

The name "cancato" comes from the indigenous Indian word for grilling. In Chile, this recipe is typically prepared with a whole fish that is opened like a book, topped with the chorizo, cheese and garlic mixture, then grilled flat.