Fish Martinique

Name: Fish Martinique
Ingredients: 4 bananas peeled, sliced in half, then sliced in half lengthwise; 2 pounds fillets of firm white fish, with bones and skin removed (see note); 1 teaspoon Worcestershire sauce; 4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce); 1 teaspoon salt; 1/4 teaspoon white pepper; 1/2 cup flour; 2 eggs, lightly beaten with 2 tablespoons water; 1/2 cup clarified margarine or vegetable oil; 2 cups tomato concasse (recipe follows); 1 tablespoon chopped parsley; 1 stick butter

12 ingredients

10 steps

Ingredients

4 bananas peeled, sliced in half, then sliced in half lengthwise
2 pounds fillets of firm white fish, with bones and skin removed (see note)
1 teaspoon Worcestershire sauce
4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup flour
2 eggs, lightly beaten with 2 tablespoons water
1/2 cup clarified margarine or vegetable oil
2 cups tomato concasse (recipe follows)
1 tablespoon chopped parsley
1 stick butter

Directions

1

Place bananas 4 inches below the broiler and grill 3 to 4 minutes per side, or until lightly brown.
2

Set aside.
3

Season the fillets with Worcestershire sauce, 2 tablespoons lemon juice, salt and white pepper.
4

Dip them in the flour, then the egg wash.
5

Meanwhile, heat the clarified margarine or vegetable oil in a skillet.
6

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.
7

When the fillets are done, remove them to a serving platter.
8

Top each fillet with some of the tomato concasse, then with a few slices of sauteed bananas.
9

Wipe out skillet, quickly melt the stick of butter, remove from heat and add remaining lemon juice and chopped parsley.
10

Shake or whisk to combine and pour over servings.