Crispy Curry Fish with Peanut-Mango Slaw

Ingredients

• 1 lb filets 
• 1 cup cucumber quartered
• 1.5 tsp curry powder divided
• 4 cups coleslaw blend (cabbage slaw mix)
• 1  mangos peeled chopped
• 0.3 cup planters cocktail peanuts chopped
• 0.3 cup mayo reduced fat mayonnaise light kraft
• 1  env. shake 'n bake chicken coating mix 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 400F.
2. Mix coating mix and 1 tsp. curry powder in shaker bag.
3. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated.
4. Place on foil-covered baking sheet sprayed with cooking spray.
5. Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl.
6. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
7. Serve fish with coleslaw.