Crispy Fish Fingers with Jalapeno Ranch Salad

By KSmitherman

Ingredients

• 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 peppers, 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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.