4 (6-ounce) fillets of Pacific

   halibut, skin off

1. Blanch the banana leaves, a few at a time, in boiling water for 2 to 3 minutes until slightly softened. Remove to a bowl of cold water, then drain, pat dry and set aside.

2. In the bowl of a food processor, combine the jalapenos, garlic, parsley, cilantro, lime juice and zest, and salt. Process until blended. Add the olive oil in a slow stream and process until combined; you'll have about 1 cup of sauce.

3. Place a leaf or leaf section on the work surface, rib side up. Center one halibut fillet on the leaf. Add 1 tablespoon of sauce to the top of the fish and turn to coat the fillet. Wrap the leaf around the fish, turn the packet over, and use a second leaf to wrap the fish again. Repeat with the remaining fillets.

4. Grill the packets over medium heat, turning once, until the leaves are crisp and brown but not burned through, about 20 minutes. If you're in doubt, open one packet to test that the fish is flaky and cooked through. Serve immediately, with rice and the remaining sauce passed at the table.

Per serving: 449 calories, 37 grams protein, 5 grams carbohydrates, 31 grams fat, 54 milligrams cholesterol, 402 milligrams sodium, 2 grams dietary fiber.

Grilled Lamb Meatballs in Fig Leaves

Makes 6 servings

24 fig leaves

1 pound ground lamb

1/2 pound ground pork

3 cloves garlic, minced

1/2 cup chopped fresh mint

1/2 cup chopped parsley

1/2 teaspoon sea salt

1/4 teaspoon ground cumin