What's the well-dressed tilapia wearing this season? Mango salsa, darling! Get out the cucumbers and onions and try it in this simple dish for six.
What You Need
Original recipe yields 6 servings
1 ripe mango, peeled, seeded and diced
1/2 cup finely chopped cucumber s
1/4 cup finely chopped red onion s
1 small jalapeño pepper, seeded, finely chopped and minced
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 Tbsp. oil, divided
6 tilapia fillets (1-1/2 lb.)
3 cups hot cooked instant brown rice
1 lime, cut into 6 wedges
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Let's Make It
Combine first 5 ingredients and 2 Tbsp. dressing.
Heat 1-1/2 tsp. of the oil and 1 Tbsp. dressing in large nonstick skillet on medium heat. Add 3 fish fillets; cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Transfer to serving platter; keep warm. Repeat with remaining oil, dressing and fish.
Serve fish with rice, mango salsa and lime wedges.
Prepare using another firm white fish, such as scrod or halibut fillets.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.