Fish With Bananas Recipes

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.

CURRIED FISH WITH BANANAS

Steps:

• Cut the fish fillets in half crosswise and slice the bananas into pieces that closely match size of the fish (see photo).
• Thoroughly combine the flour, 1 teaspoon of the curry powder, 1 teaspoon of salt and a few grinds of black pepper and spread the mixture on a plate or sheet of wax paper.
• Lightly press the fish fillets into the flour mixture, shake off the excess and set aside in a single layer.
• Heat 2 tablespoons of the butter in a large frying pan over medium heat.
• Once the butter melts, add the remaining 1/2 teaspoon of curry powder, swirl the pan to coat and add the bananas, cut side down.
• Sauté the bananas until lightly caramelized, 1 to 1-1/2 minutes per side (don't overcook). Season with a pinch of salt and transfer to a serving platter.
• Return the pan to the stove, increase the heat slightly and add 2 more tablespoons of butter. Once the butter has melted, swirl the pan to coat.
• As soon as the butter starts to sizzle, add the fish fillets and cook for 1-1/2 to 2 minutes on the first side.
• Carefully turn the fillets over and continue cooking until the fish flakes easily, 1 to 1-1/2 minutes longer. Arrange the fish fillets on top of the plated bananas.
• Working quickly, add the remaining tablespoon of butter to the pan. Once the butter melts, add the grapefruit juice and heat until bubbly, about 1 minute.
• Spoon the pan sauce over the fish, garnish with chopped cilantro and serve immediately.

COD BAKED IN BANANA LEAVES

Steps:

• Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
• First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
• Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
• Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
• Place in the middle of the oven and cook for about 25 minutes.
• When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
• The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

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.