whites) for muscle-building and carbohydrates (pasta, potatoes, rice) for energy. While the recipes listed below include a few ingredients that most contestants would avoid -- salt, for instance, causes the body to retain water -- they are nonetheless rich in each of these elements, and equally low in saturated fat.

Recipes for fitness! BAKED WAHOO 5 lbs. wahoo Juice of 1 or 2 limes or lemons Seasoning salt, pepper and unsalted butter to taste 1 tsp. rosemary leaves, crushed 1 tsp. thyme leaves TO prepare wahoo, fillet it away from the bone in one long piece and place in a large rectangular Pyrex dish with the skin surface down. Squeeze lemon or lime juice over fish. Sprinkle generously with salt, pepper, thyme and rosemary. Cover with plastic wrap and refrigerate for about 12 hours.

Preheat oven at 325 degrees Fahrenheit. Turn fish over so that the skin of the fish is uppermost. Sprinkle with a little more salt and pepper. Dot with unsalted butter and bake for about one hour.

*** BAKED HERB AND SPICE CHICKEN 4 whole boneless chicken breasts, skinned and halved 1 tblsp. ground cumin 1 tsp. cayenne pepper 1 tsp. powdered dried thyme 1 tblsp. oregano 11 tsps. salt 3 tblsps. flour 3 cloves garlic, very finely minced PREHEAT oven to 400 degrees Fahrenheit. Having readied a large roasting pan with no rack, tear off four pieces of aluminium foil, each of which is twice the length of the roasting pan. Take two pieces of the foil and pinch or fold them securely together along the long edges to make one long piece. Repeat with the remaining pair of pieces. Place one large piece on top of the other and use the foil to line the roasting pan.

Stir together all the ingredients except the chicken. Arrange the chicken, flesh side up, in one layer on a piece of wax paper. Sprinkle chicken with half the herb and spice mixture, patting it on to make it adhere. Turn the chicken over and repeat with the remaining herb and spice mixture. Reserve all the herbs and spices that fall onto the wax paper.

Arrange the chicken on the aluminium foil in the roasting pan. Sprinkle with the reserved herbs and spices. Bring the foil up and over the chicken to cover it completely. Pinch or fold the foil securely closed on the top and sides to seal the chicken in a foil package. Bake for one-and-a-half hours. Remove chicken from foil and serve.

*** POTATO AND ONION OMELETTE 1 cup plus 3 tblsps. olive oil 3 large potatoes, peeled and sliced into 1 -inch-thick rounds 2 tsps. salt 1 cup onions, finely chopped 4 egg whites IN a heavy 10- to 12-inch skillet, heat one cup of olive oil over high heat until hot but not smoking. Add the potatoes, sprinkle them with one teaspoon of the salt and turn them about in the pan until they are well-coated with the oil. Reduce to moderate heat and cook the potatoes for eight to 10 minutes, turning them over occasionally; stir in onions. Continue cooking over moderate heat for about 10 minutes, stirring until the potatoes are tender and golden brown. Transfer the entire contents of the skillet to a large sieve or colander and drain the potatoes and onions of all their excess oil.

With a whisk or beater, beat the eggs and remaining one teaspoon of salt until frothy. Gently stir in the potatoes and onions. Heat the remaining three tablespoons of oil in a heavy eight-inch skillet until a light haze forms above it. Pour in the egg mixture, spread it out with a spatula and cook over moderate heat for two minutes. Shake the pan periodically to keep the eggs from sticking. When the omelette is firm but not dry, cover the skillet with a flat plate and invert them, turning the omelette out in the plate. Carefully slide the omelette back into the pan. Cook for three minutes longer to brown the underside and serve at once.