Roasted Halibut with Banana-Orange Relish

From EatingWell: February/March 2006 — Subscribe Now!

Sweet bananas combined with oranges, cilantro and lime juice create a fresh relish to serve with mild, white-fleshed fish, or try it alongside roast chicken or pork.

READER'S COMMENT:

"to the lady who didn't particular like that it didn't give much flavor to the fish and it wasn't juicy, I had the same complaint; however I liked the orange and banana flavor so much that I pureed it and the pour it over top of the fish...

Roasted Halibut with Banana-Orange Relish Recipe

4 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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 (see Tip) and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

Preparation

To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
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.
Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
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.

Tips & Notes

Make Ahead Tip: Cover the relish and refrigerate for up to 2 hours.

Tip: To segment (or suprème) an orange:
1. Slice both ends off the fruit.
2. With a sharp knife, remove the peel and white pith; discard.
3. Cut the segments from the surrounding membranes.

Nutrition

Per serving: 210 calories; 3 g fat (0 g sat, 1 g mono); 36 mg cholesterol; 22 g carbohydrates; 25 g protein; 3 g fiber; 203 mg sodium; 855 mg potassium.

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

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 3 lean meat