Grilled Red Snapper in Banana Leaves

• 3 oranges, divided
• 2-1/2 lb. whole red snapper, scaled, dressed
• 2 large banana leaves
• 1/2 cup KRAFT Original Barbecue Sauce
• 1/2 cup finely chopped hearts of palm
• 1/4 cup finely chopped red onions
• 1/4 cup finely chopped cilantro
• 2 slices OSCAR MAYER Baked Cooked Ham, finely chopped

1. Preheat grill to medium-high heat.
2. Cut 1 orange into slices; place in the inside cavity of the fish.
3. Place fish on banana leaves; brush generously with barbecue sauce on both sides.
4. Wrap fish in leaves.
5. Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
6. Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges.
7. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange.
8. Cut the orange segments into small cubes; place in a medium bowl.
9. Add any juice from oranges, hearts of palm, onions, cilantro and ham.
10. Serve fruit salsa with fish.

oranges, whole red snapper, banana leaves, barbecue sauce, hearts of palm, red onions, cilantro, ham

Taken from www.kraftrecipes.com/recipes/grilled-red-snapper-in-banana-leaves-92073.aspx (may not work)