Banana Fish Recipes

SOLE WITH BANANAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend the butter, flour, and milk. Cook, stirring constantly, until a thick sauce has formed.
• Arrange sole in a single layer in a medium baking dish, and cover with the wine and lime juice. Season with salt and pepper. Pour 1/2 the sauce over the fish. Arrange bananas over the fish, and cover with remaining sauce. Sprinkle with Parmesan cheese.
• Bake 25 minutes in the preheated oven, until the cheese is lightly browned and the fish is easily flaked with a fork. Drain any of the remaining wine and lime juice mixture before serving.

FISH WITH BANANAS

Steps:

• Heat butter in a medium sauté pan until melted. Add mushrooms at medium-high heat. Add tarragon. Stir to coat and sauté until the majority of the liquid has been cooked out of the mushrooms. Add salt & pepper as needed. Remove from heat and divide mushrooms amongst the two au gratin dishes.
• In a medium saucepan over medium heat, melt 1 tablespoon butter. Once butter is melted, add shallots. Saute slightly until they are fragrant and start to become translucent, about 3 minutes. Add white wine. Turn heat to low and simmer.
• In a separate, small saucepan, heat egg yolks, stirring constantly until they become thick. Once thickened, add 1 tablespoon butter and orange juice. Stir to combine, then add to white wine-shallot mixture. Add whipping cream and tarragon and stir to combine.
• Remove sauce from heat and put in a blender. Blend until combined and whipping cream becomes frothy. Pour back into saucepan and simmer on low heat.
• Once rewarmed, drizzle half of the sauce over the mushrooms in the two au gratin dishes.
• Preheat oven to 425 degrees Fahrenheit.
• Season the two pieces of fish with salt & pepper.
• Warm olive oil in a medium sauté pan over high heat. Add seasoned fish and sear lightly (about 2 minutes each side.)
• Place one piece of fish over the mushrooms and sauce on each of the au gratin dishes.
• Drizzle each piece of fish with the remaining sauce.
• Heat butter in a small sauté pan over medium-high heat. Once butter is melted and pan is hot, add slices of banana. Caramelize until lightly golden (about 1-2 minutes each side.) Remove bananas from pan and place slices on top of the sauced fish in the au gratin dishes.
• Place au gratin dishes in preheated 425-degree oven. Bake for about 18 minutes or until sauce is bubbly and golden. Remove from oven and let cool slightly before eating.

BANANA FISH

Steps:

• 1. Heat oven to 375 and season fish on both sides with salt, pepper, paprika and red pepper.
• 2. in a 9x13 baking pan line with aluminum foil and spray with Olive oil. Spread 1/2 of bread crumbs on the bottom of the dish and arrange fish on top of bread crumbs.
• 3. Slice banana to cover each fillet with a thin layer of banana. use remaining breadcrumbs to cover bananas. sprinkle nuts on top of that, spray a little more olive oil on top so the breadcrumbs brown slightly. Bake in oven until thickest part of fish is opaque, about 20 minutes.
• 4. Serve with salsa on the top or the side. I usually serve a nice green salad or green beans on the side.
• 5. To Make salsa: finely dice 1c tomato, 1/2c red onion, 1/4c green pepper, 1/2c mango, 1/2 to 1 finely diced jalapeno, 1tsp calentio, 1/4c lime juice, and salt and pepper to taste.

BAKED FISH AND BANANAS

Steps:

• Split the fish, put in a greased ovenproof dish and brush over with a little oil, then sprinkle with seasonings and herbs.
• Mix the tomato puree with 2 Tblsp. oil, then add the sugar and water.
• Pour this around the fish and trickle a little down the center of the fish itself.
• Split the peeled bananas lengthwise and put around the fish.
• Bake in a slow oven (3008) for about 1/2 hour, basting occasionally.
• Serve with plain boiled rice.