Crispy Fish Fingers With Jalapeno Ranch Salad

Serving 4 people

30 min


  • cherry tomatoes 2 cups cherry tomatoes, halved
  • cilantro leaves 1/4 cup cilantro leaves
  • lime juice 2 Tbsp. lime juice
  • oil 1 Tbsp. oil
  • orange roughy 1 lb. orange roughy fillets
  • peppers 2 jalapeño peppers, stemmed, halved and seeded
  • ranch dressing 1/2 cup KRAFT Lite Ranch Dressing
  • salad greens 1 bag (10 oz.) salad greens, torn
  • env. oven fry fish fry seasoned coating mix 1 env. OVEN FRY Fish Fry Seasoned Coating Mix for Fish
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How to make it

  1. Line 15x10x1-inch baking pan with foil. Coat evenly with oil.
  2. Cut fish into 3x1-inch strips. Moisten with water, then coat evenly with coating mix. Arrange in prepared pan.
  3. Bake at 425F 12 to 15 minutes or until fish flakes easily with fork.
  4. Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
  5. Toss greens and tomatoes in large bowl.
  6. Add 1/2 of the dressing mixture; mix lightly. Top with baked fish fingers; drizzle with remaining dressing mixture.