Soft, sweet banana really stands up to the powerful tang of orange and lime in this accompaniment to roasted fish. Try the relish with other seafood or even tucked into a corn tortilla with pulled chicken.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

Fish
1 pound halibut, Pacific cod or other white-fleshed fish
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

Banana-orange relish
2 ripe bananas, diced
1/2 teaspoon freshly grated orange zest
2 oranges, peeled, segmented and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

1. To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
2. Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
3. Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
4. To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.

NUTRITION INFORMATION: Per serving: 210 calories; 3 g fat (0 g sat, 1 g mono); 36 mg cholesterol; 22 g carbohydrate; 25 g protein; 3 g fiber; 298 mg sodium.

Nutrition bonus: Vitamin C (70% daily value), Selenium (60% dv), Potassium (24% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 fruit, 3 1/2 very lean meat

MAKE AHEAD TIP: Cover the relish and refrigerate for up to 2 hours.

This was an absolutely delicious dish. The mellow flavor of halibut was brightened by the citrus/sweet taste of the bananas and oranges and the cilantro made for a wonderful counterpoint. I only had a couple of modifications: I grilled the halibut for that fantastic grill-flavor and I used lemon juice in place of lime as I was out. I also cut back on the quantities as it was just myself dining. Worked like a charm. I served this along side a black bean and corn salsa.

Shanti

Made this for husband and mom-in-law... the relish was good by itself but didn't do anything to enhance the flavor of the fish (I used cod). I expected the relish to be jucier, but the texture of the banana made it mushy and a little heavier than expected. But it had a nice fresh taste to it.... next time I might add more liquid and pour a bit of it over the fish while it is cooking rather than adding it afterwards.

Sheila

I make this dish all the time, and I'm not a banana-lover to say the least. The combination is particularly fantastic if you use grapefruit instead of oranges. It's also really simple and really, really fast to prepare. I highly recommend it!

Anonymous, Houston, TX

I tried this recipe a few hours after finding it and my family loved the dish. It is very easy and the orange and banana are an excellent compliment to the halibut.

Kimberly, Milwaukee, WI