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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.

Source: EatingWell Magazine, February/March 2006




Banana-Orange Relish


Instructions Checklist
  • To prepare fish: Preheat oven to 450 degrees 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.


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

Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

To segment (or suprême) 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.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

189 calories; protein 22.4g; carbohydrates 21.9g; dietary fiber 3.2g; sugars 13.5g; fat 1.8g; saturated fat 0.4g; cholesterol 55.6mg; vitamin a iu 334.4IU; vitamin c 42.9mg; folate 46.5mcg; calcium 39.4mg; iron 0.4mg; magnesium 49.5mg; potassium 837.6mg; sodium 218.4mg; thiamin 0.1mg.

1 1/2 fruit, 3 lean meat