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Main dishes

Chilean Sea Bass Cancato Style

Chilean Sea Bass Cancato Style recipe
photo by:kraft
Esta receta me pareció fácil de realizar y además muy buena y con ingredientes muy fáciles de encontrar.
posted by
on 4/7/2006
10 min
35 min
4 servings
Magazine Acquisition

What You Need

 sea bass(1 lb.), 3/4 inch thick
cup  KRAFT Zesty Italian Dressing
cup  KRAFT Grated Parmesan Cheese
oz.  Mexican chorizo, cut into 2-inch-thick slices
cloves  garlic, peeled
can   (14-1/2 oz.) diced tomatoes, drained
tsp.  dried oregano leaves
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.
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