Preheat the oven to 400 degrees.

1) Lay four 12-by-18-inch pieces of aluminum foil or parchment paper on the work surface and lightly coat with nonstick spray. Place 1 cup of the rice in the center of each piece of foil or paper; spread evenly into a thin rectangle about the size of a fish fillet. Top with the fillets and then with alternating rings of red and green peppers. In a small bowl, combine the orange juice, orange sections, garlic, mustard, honey or brown sugar, oil, orange rind, ground red pepper (if using) and black pepper. Spoon over the fish. Fold the long sides of the foil or paper together, making several folds to encase the food snugly. Fold the ends closed, like a package, to enclose securely. Lay the packets, seam side up, on a baking sheet.

2) Bake for 12 to 15 minutes, or until the fish is opaque and flakes when tested with a fork. Be careful of escaping steam when opening the packets.

Prevention's kitchen slimmed down the original recipe by: * replacing 3 tablespoons of butter with 1 teaspoon olive oil * making a rich-tasting sauce with lots of garlic, honey, and mandarin oranges

Prev Before: 439 cals, 7g fat (15%cff) 57 mg chol.

Prev After: 396 cals, 2g fat (6%cff) 45 mg chol. Mc with haddock: 412 cals, 3g fat (6%cff) 65mg chol.

Recipe adapted for mastercook.

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~- Forwarded by JoAnn Pellegrino and formatted by kitpath@earthlink. Net

entree. As with other en papillote dishes, parchment is traditional, but foil works fine. ~Pantry ~4 fillets orange roughy, haddock, cod or red snapper (4 ounces each)