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.

Fish
1 pound halibut, cod (see Cook Tips) or other white-fleshed fish
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

Banana-Orange Relish
2 ripe bananas, diced
1/2 teaspoon freshly grated orange zest
2 oranges, peeled, segmented (see Cook Tips) and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

To prepare fish: Preheat oven to 450°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.

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.

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.