HALIBUT WITH CITRUS AND GARLIC

1 strip (about 1/2 inch wide) orange peel
4 4-oz. skinless fish fillets, e.g. halibut
2 garlic cloves, minced
1 tsp. lemon juice
2 medium zucchini, trimmed, sliced thin
1/2 red onion, very thinly-sliced
1/4 cup chopped fresh basil
Salt and freshly-ground black pepper
2 tsp. extra-virgin olive oil

Preheat oven to 450 degrees F.

Firmly hold one end of the strip of orange peel skin side down on a cutting board. With the other hand, holding a knife at a low, almost horizontal, angle, cut away the white pith, starting at the end being held down and working down the strip. Cut the strip lengthwise into 4-inch long, narrow strips.

Cut four pieces of foil about 12 inches long. Place a fish fillet in center of each piece. Rub garlic into fish. Sprinkle lemon juice over fish. Sprinkle one-fourth of the zucchini, onion, orange zest strips and basil on top of each fillet. Season with salt and pepper and drizzle with oil. Crimp edges of foil together to seal.

Bake fish 15 minutes. Remove and let cool slightly. Carefully open packets and transfer fish to plates. Top with vegetables and juices and serve.

Makes 4 servings

Per serving: 137 calories, 5 g. total fat (less than 1 g. saturated fat), 2 g. carbohydrate, 21 g. protein, less than 1 g. dietary fiber, 55 mg. sodium.

Source: the American Institute for Cancer Research