Fish Martinique
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4bananas peeled, sliced in half, then sliced in half lengthwise
- 2pounds fillets of firm white fish, with bones and skin removed (see note)
- 1teaspoon Worcestershire sauce
- 4tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)
- 1teaspoon salt
- ¼teaspoon white pepper
- ½cup flour
- 2eggs, lightly beaten with 2 tablespoons water
- ½cup clarified margarine or vegetable oil
- 2cups tomato concasse (recipe follows)
- 1tablespoon chopped parsley
- 1stick butter
Nutritional analysis per serving (4 servings)
864 calories; 57 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 52 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place bananas 4 inches below the broiler and grill 3 to 4 minutes per side, or until lightly brown. Set aside.
- Step 2
Season the fillets with Worcestershire sauce, 2 tablespoons lemon juice, salt and white pepper. Dip them in the flour, then the egg wash.
- Step 3
Meanwhile, heat the clarified margarine or vegetable oil in a skillet. Place fillets in skillet, saute one side until lightly brown, about 2 to 3 minutes, then turn them over and saute slowly until fish is cooked, about 3 to 5 additional minutes or more, depending on the size of the fillets.
- Step 4
When the fillets are done, remove them to a serving platter. Top each fillet with some of the tomato concasse, then with a few slices of sauteed bananas.
- Step 5
Wipe out skillet, quickly melt the stick of butter, remove from heat and add remaining lemon juice and chopped parsley. Shake or whisk to combine and pour over servings.
- Chef Andre Mueller of Marker 88 on Islamorada in the Keys prepares this recipe with whatever is fresh, so you can use pompano, snapper, dolphin fish (mahi-mahi), yellowtail or grouper.
Private Notes
Comments
Tomato Concasse Recipe (from NYT Website)
⅓ cup onions, chopped
2 cups tomatoes, peeled and chopped
1 clove garlic, minced
Salt to taste
White pepper to taste
Sugar to taste
1 teaspoon Italian seasoning
¼ cup tomato juice
PREPARATION
In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.
Tomato Concasse Recipe (from NYT Website)
⅓ cup onions, chopped
2 cups tomatoes, peeled and chopped
1 clove garlic, minced
Salt to taste
White pepper to taste
Sugar to taste
1 teaspoon Italian seasoning
¼ cup tomato juice
PREPARATION
In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.