Pan-Seared Trout with Chimichurri and Mango Slaw

Name: Pan-Seared Trout with Chimichurri and Mango Slaw
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 118 milliliters cilantro; 237 milliliters fresh parsley; 3 large cloves garlic, thinly sliced; 3 green onions, divided; 79 milliliters KRAFT Zesty Italian Dressing; 1 large mango, peeled, sliced into thin strips; 59 milliliters oil, divided; 118 milliliters thinly sliced red onions; 30 RITZ Crackers, finely crushed; 3 whole trout with head and tail intact (2-1/4 lb.), scaled, boned

Pan-Seared Trout with Chimichurri and Mango Slaw might be just the main course you are searching for. This dairy free and pescatarian recipe serves 6. One serving contains 464 calories, 37g of protein, and 27g of fat. This recipe is typical of South American cuisine. Only It will be a hit at your The Fourth Of July event. If you have trout, onions, garlic, and a few other ingredients on hand, you can make it. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert.

Instructions

Cut 2 onions into 2-inch lengths.

Ingredients you will need

Onion

Add to blender with dressing, parsley and cilantro; blend until smooth. Set aside. Chop remaining green onion; place in medium bowl. Stir in mangos and red onions.

Ingredients you will need

Green Onions