You can't always be vacationing in an island paradise. But you can pretend you're in the tropics by making this fruity, coconutty island-inspired fish.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Zesty Italian Dressing
1 whole jalapeño pepper, seeded, finely chopped
2 tsp. freshly grated gingerroot
8 large banana leaves
6 mahi-mahi fillets (4 oz. each)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
3 lime s, thinly sliced
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Let's Make It
Preheat oven to 400°F. Mix dressing, jalapeno and ginger; set aside. Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Repeat with the remaining leaves. Line 13x9-inch baking pan with the softened leaves, with ends of leaves extending over sides of pan.
Place fish in prepared baking pan; drizzle with the dressing mixture. Top with the coconut and limes. Fold banana leaves over fish. Top with an empty glass baking dish to hold leaves in place.
Bake 20 min. or until fish is cooked through. Serve in baking pan.
If you cannot find mahi-mahi, use cod or halibut instead.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.