5NEWS Grill: Island Citrus Fish and Oreo Peanut Butter Dessert

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From Island Citrus Fish to Oreo Frozen Peanut Butter Dessert we’ve got you covered for breakfast and lunch in this 5NEWS Grill.

Island Citrus Fish

Ingredients:
1/4 cup packed brown sugar
1 tsp ground cumin
6 Supreme Choice Cod Fillets (1-1/2 lb.)
1/4 cup Kraft Lite Zesty Italian Dressing
1/4 cup lime juice
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tbsp chopped mint leaves

Directions:
Heat dressing in large skillet on med-high heat.
Combine sugar and cumin; sprinkle 2 tbsp sugar mixture over fish.
Place fish in skillet, sugar side down.
Sprinkle with remaining sugar mixture.

Cook 3 to 5 min. on each side or until fish flakes easily with fork.
Remove from skillet, cover to keep warm.

Add lime and orange juices to skillet. Cook on medium heat until
heated through, stirring occasionally.
Remove from heat.
Stir in cilantro and mint.
Spoon evenly over fish.

Oreo Frozen Peanut Butter Dessert

Ingredients:
30 Oreo cookies, finely crushed (about 2-1/2 cups)
3 tbsp butter, melted
1 cup Planters creamy peanut butter
1-3/4 qt. (7 cups) vanilla ice cream, softened
1 tub (8oz) Cool Whip Whipped Topping (Do Not Thaw)
6 squares Bakers Semi-Sweet Chocolate
1/2 cup Planters cocktail Peanuts, coarsely chopped

Directions:
Mix cookie crumbs and butter, press onto bottom of 13×9 inch pan.
Freeze until ready to use.
Microwave peanut butter in small microwaveable bowl on High for 1 min
Stir, Swirl peanut butter into ice cream
Spread over crust.
Freeze 30 min.

Microwave Cool Whip and chocolate in medium microwaveable bowl on
high 1-1/2 to 2 min or until chocolate is completely melted and mixture
is well blended, stirring after each minute.

Spread Cool Whip mixture over ice cream layer; top with nuts.
Freeze 4 hours.
Remove from freezer 10 minutes before serving
Let stand at room temperature to soften slightly before cutting.
Freeze leftovers.