Tender, mild tilapia is the perfect fillet to top with flavorful roasted tomatillo salsa and a blend of serrano chiles and mayonnaise.
What You Need
Original recipe yields 8 servings
10 tomatillo s (1 lb.), cut in half
1 small onion, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
2 small serrano chile s
2 cloves garlic, unpeeled
1/4 cup KRAFT Zesty Italian Dressing
8 tilapia fillet s (2 lb.)
2 Tbsp. olive oil
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
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Let's Make It
Heat grill to medium heat.
Thread tomatillos, onions, chiles and garlic onto skewers; brush with dressing. Grill 10 to 12 min. or until vegetables are tender, turning after 6 min. Meanwhile, brush fish with oil. Add to grill; cook 3 min. on each side or until fish flakes easily with fork.
Remove ingredients from skewers. Peel garlic; chop finely. Mix 1/3 of the garlic with mayo in small bowl. Remove stems from chiles; finely chop chiles. Stir half the chiles into mayo mixture; set aside. Chop tomatillos and onions; place in separate small bowl. Add remaining garlic and chiles; mix well.
Serve fish topped with tomatillo and mayo mixtures.
How to Buy Fresh Fish
Look for fillets with a firm texture, moist appearance and mild smell. Store in the coldest part of the refrigerator up to 2 days.
How to Ensure Even Grilling
For best results, place halved tomatillos, flat-sides down, on cutting board. Thread skewers through tomatillos and other ingredients, leaving space between pieces to ensure even grilling.
Serve with hot cooked rice and a mixed greens and tomato salad.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* 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.