Crusted Fish with Tomato-Bean Stew

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Crusted Fish with Tomato-Bean Stew recipe

photo by:kraft

time

prep:

10 min

total:

30 min

servings

total:

6 servings

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What You Need

Tbsp. KRAFT Zesty Italian Dressing

small yellow onion, sliced

can (15 oz.) pinto beans, rinsed

can (8 oz.) tomato sauce

cup chicken broth

tsp. chili powder, divided

RITZ Crackers, crushed

1/4

cup KRAFT Real Mayo Mayonnaise

skinless cod fillets (1-1/2 lb.)

1/4

cup raisins

1-1/2

cups hot cooked white rice

1/3

cup PLANTERS Sliced Almonds, toasted

green onions, chopped

Make It

HEAT dressing in medium saucepan on medium-high heat. Add yellow onions; cook and stir 3 min. Add beans, tomato sauce, broth and 1/2 tsp. chili powder. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.

MEANWHILE, place cracker crumbs in pie plate. Mix mayo and remaining chili powder; brush fish with mayo mixture. Dip in crumb mixture until coated on both sides; gently shake off excess crumb mixture. Cook in large nonstick skillet on medium-high heat 3 to 4 min. on each side or until fish flakes easily with fork. Meanwhile, stir raisins into stew; cook 5 min. or until stew is thickened, stirring occasionally.

SPOON 1/4 cup rice onto each of 6 serving plates. Top with stew and fish. Sprinkle with nuts and green onions.

Kraft Kitchens Tips

Make Ahead

Stew can be prepared ahead of time and stored in tightly covered container in refrigerator up to 24 hours. Or place in freezer container and freeze up to 2 weeks. Reheat just before serving. If frozen, thaw in refrigerator overnight before reheating.

Variation

Substitute tilapia, red snapper or salmon for the cod, adjusting cooking time if necessary.