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Chili-Orange Fish Fillets With Banana fish, main dish, low-fat 4 fish fillets - red snapper, turbo,; cod or other fillets 2 firm, ripe bananas - halved lengthw; ise, - then crosswise 4 tablespoon fresh orange juice 2 tablespoon grated orange zest 2 tablespoon minced red onion 2 teaspoon minced, seeded fresh chilies 4 fresh lime wedges Preheat the broiler. Arrange the fish fillets and bananas (cut side up) on a lightly greased broiler pan. In a small bowl, combine half the orange juice with the orange zest, red onion, chilies, and a pinch each of salt and pepper. Spread evenly over fish and bananas. Broil 4 inches from the heat source, without turning, until fish and bananas are well browned and the center of the thickest part of the fish is opaque, about 10 minutes. Transfer to a serving platter. Sprinkle with the remaining orange juice. Garnish with lime wedges. Approximate nutritional analysis: 210 calories per serving; 30 g protein; 18 g carbohydrate; 2 g fat (10% of calories); 2 g fiber; 53 mg cholesterol; 246 mg sodium; 71 % of the Daily Value for vitamin B12, 46% for B6, 41% for vitamin C. * Source: American Health - June 1994 * Typed for you by Karen Mintzias Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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