Ingredients
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons coconut milk
1 tablespoon red curry paste
1 tablespoon canola oil
4 fish fillets (such as mahi, snapper, or halibut; 1 1/2 lb)
1/4 cup fresh basil, thinly sliced
1/2 cup sliced mango, cut into bite-size pieces
1/2 cup crushed pineapple (with juice)
1/3 cup Asian salad dressing
1 (10-oz) bag angel hair coleslaw
1 cup wonton strips
1 (12-oz) Bakery butter loaf cake
8 small dark chocolate peppermint patties
8 square fudge mint cookies
1 1/2 cups cold milk
1 (12-oz) box no-bake cheesecake mix (filling portion only)
Whipped topping (optional)
Description
Curry Teriyaki Fish With Tropical Asian Slaw
Publix Super Markets
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