Main dishes

Peanut 'N Pineapple-Crusted Cod

photo by:kraft

GRACIAS, POR ALLUDARNOS A COSINAR MEJOR. ESTA COMIDA ESTA DELICIOSA. YO SELAS RECOMIENDO.ME GUSTA MUCHO COSINAR Y GRACIAS A USTEDES CADA DIA COSINO MEJOR. DIO2

posted by

Dio2

on 3/9/2006

time

prep:

10 min

total:

30 min

servings

total:

6 servings, 1 topped fish fillet each

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What You Need

1/2

cup PLANTERS Dry Roasted Peanuts, chopped

can (8 oz.) pineapple tidbits, drained, coarsely chopped

medium jalapeño peppers, seeded, finely chopped

cod fillets (1-1/2 lb.)

1/4

cup KRAFT Real Mayo Mayonnaise

1/4

cup chopped cilantro

Make It

PREHEAT oven to 350°F. Combine peanuts, pineapple and jalapenos; set aside.

LINE 15x10x1-inch baking pan with foil; spray foil with cooking spray. Place fish on prepared baking pan. Spread evenly with mayo; spoon 1/4 cup of the peanut mixture over each fish fillet, pressing peanut mixture into fish to secure.

BAKE 20 min. or until fish flakes easily with fork. Sprinkle with cilantro.

Kraft Kitchens Tips

Special Extra

Add chopped red pepper to the peanut mixture for a tasty and colorful twist.

Best of Season

Substitute chopped fresh peaches or mangos for the pineapple.

Food Facts

Steaks are a crosswise section of the fish, with a piece of the backbone attached. Fillets are lengthwise sections that have been cut and lifted off the backbone.