Banana Fish Food

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.

PEANUT-CRUSTED FISH FILLETS WITH FRIED BANANAS

Steps:

• Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

FISH STEAMED IN BANANA LEAVES

Steps:

• Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
• Mix well to coat evenly.
• (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
• Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
• Steam for 20 mins in a steamer.
• Enjoy.

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.