Chilean Sea Bass

Ingredients

• 14 oz canned tomatoes diced drained canned
• 6 oz mexican chorizo 2-inch-thick cut into slices
• 8 cloves garlic peeled
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 1 tsp oregano leaves dried
• 0.3 cup parmesan cheese grated kraft
• 1 lb sea bass 
• 0.5 cup mozzarella cheese shredded kraft

Equipment

• sauce pan
• grill
• ziploc bags
• skewers

Directions

1. Preheat grill to medium-high heat.
2. Place fish in large resealable plastic bag.
3. Add combined dressing and Parmesan cheese; seal bag. Turn bag over several times to evenly coat fish with the dressing mixture. Marinate in refrigerator until ready to use.
4. Thread chorizo and garlic evenly onto skewers. Grill 7 to 8 min. or until chorizo is cooked through, turning occasionally.
5. Remove chorizo and garlic from skewers; cut into thin slices.
6. Place in small saucepan.
7. Add tomatoes and oregano; mix well. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min., stirring occasionally.
8. Meanwhile, remove fish from marinade; discard bag and marinade. Grill fish 4 to 5 min. on each side or until fish flakes easily with fork.
9. Place fish on individual plates or serving platter; top each fillet with 1/2 cup of the tomato mixture and 2 Tbsp. of the mozzarella cheese.