Crispy fish, ranch dressing and Tex-Mex flavors (like jalapeños and cilantro) complement each other surprisingly well in this scrumptious salad.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. orange roughy fillets
1 env. OVEN FRY Fish Fry Seasoned Coating Mix for Fish
1/2 cup KRAFT Lite Ranch Dressing
2 jalapeño pepper s, stemmed, halved and seeded
1/4 cup cilantro leaves
2 Tbsp. lime juice
1 bag (10 oz.) salad greens, torn
2 cups cherry tomatoes, halved
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Let's Make It
Line 15x10x1-inch baking pan with foil. Coat evenly with oil. Cut fish into 3x1-inch strips. Moisten with water, then coat evenly with coating mix. Arrange in prepared pan.
Bake at 425°F 12 to 15 minutes or until fish flakes easily with fork.
Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
Toss greens and tomatoes in large bowl. Add 1/2 of the dressing mixture; mix lightly. Top with baked fish fingers; drizzle with remaining dressing mixture.
Jalapeno peppers and cilantro leaves may be finely chopped and mixed with the dressing and lime juice as an alternative to using the blender or food processor.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 23g
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.