Gingered Fish in Banana Wrappers

• 3 cups BULL'S-EYE Original Barbecue Sauce
• 6 Tbsp. ground ginger
• 2 Tbsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 48 each banana leaves (11x9 inches each), divided
• 24 each red snapper fillets (4 oz. each)
• 6 each navel oranges, peeled, sectioned King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups canned hearts of palm, drained
• 1-1/2 cups papaya, small dice
• 1-1/2 cups red onions, thinly sliced
• 6 Tbsp. cilantro, chopped

1. Preheat grill to medium-high heat.
2. Mix barbecue sauce, ginger and orange zest.
3. Spoon 1 Tbsp.
4. of the barbecue sauce mixture onto center of each of 24 banana leaves (or onto each of 4 leaves for trial recipe); top with 1 fish fillet and an additional 1 Tbsp.
5. of the remaining barbecue sauce mixture.
6. Fold long sides of leaves into center over fish; fold in sides of leaves to form packets.
7. Cover grate of grill with 12 of the remaining banana leaves (or 2 of the remaining banana leaves for trial recipe).
8. Top with fish packets, folded-sides down.
9. Cover with remaining 12 banana leaves (or with remaining 2 banana leaves for trial recipe).
10. Grill 10 min.
11. Remove top layer of leaves.
12. Turn packets over; replace leaves.
13. Grill an additional 8 to 10 min.
14. or until fish flakes easily with fork.
15. Meanwhile, combine remaining ingredients.
16. For each serving: Plate one packet; open packet.
17. Top fish with about 1/3 cup of the orange mixture.

bullseye original barbecue sauce, ground ginger, banana, red snapper, oranges, hearts of palm, papaya, red onions, cilantro

Taken from www.kraftrecipes.com/recipes/gingered-fish-in-banana-wrappers-111103.aspx (may not work)