Fish Martinique Recipe

Name: Fish Martinique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Fish Martinique falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Martinique

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