Fish & Vegetable Tamales

A tasty blend of bacon, vegetables and red snapper fillets gets folded up in banana and epazote leaves to make these beautiful fish tamales.

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3 slices OSCAR MAYER Bacon , chopped

1 <u>each</u> green, red and yellow pepper , cut into strips

1/2 red onion , sliced

1 clove garlic , finely chopped

1 pkg. (16 oz.) banana leaves , thawed

6 red snapper fillets (1-1/2 lb.)

6 fresh epazote leaves

2 Tbsp. KRAFT Zesty Italian Dressing

1. Cook bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Wipe out skillet with additional paper towels. Add peppers, onions and garlic to skillet; cook and stir 5 min. or until crisp-tender.

2. Cut banana leaves into 6 (12-inch) squares. Cut trimmings into thin strips; set aside for later use. Place 1 fish fillet in center of each banana leaf; top with 1 epazote leaf, about 3/4 cup vegetable mixture, bacon and 1 tsp. dressing. Fold in opposite sides of each banana leaf to form packet; tie closed with banana leaf strips.

3. Place packets in steamer; cover. Cook 25 min.

Fish & Vegetable Tamales

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