Mix coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated. Place on foil-covered baking sheet sprayed with cooking spray.
Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
Serve fish with coleslaw.
Substitute scrod, orange roughy or another firm white fish for the cod.
This low-fat, low-calorie, low-sodium meal has a lot going for it. The nutty mango slaw is high in vitamin C and a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 6g
* 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.