Chili-Orange Fish

-- red snapper, turbo, cod -or other fillets 2 Firm, ripe bananas

-- halved lengthwise, -- then crosswise 4 tb Fresh orange juice

2 tb Grated orange zest

2 tb Minced red onion

2 ts Minced, seeded fresh chilies

4 Fresh lime wedges

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

246 mg sodium;

71 % of the Daily Value for vitamin B

12, 46% for B

6, 41% for vitamin C.Source: American Health - June

1994Typed for you by Karen Mintzias