[CH] (REC) Fish Fillets in Bananas & Rum [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 18:51:15 -0400
Hey, how's about some more recipes as a change from all the posting-
woes talk? I've been browsing library cookbooks and copying recipes
for myself. May as well share some of them with you. Have not tried
any of them yet. I'm in "island" mode right now, so all are from
the Caribbean. The author's notes about the recipes are at the end.
* Exported from MasterCook *
Fish Fillets In Bananas & Rum
Recipe By :John DeMers
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons butter
6 white fish fillets -- (about 8 ounces each)
12 small ripe but firm red or yellow bananas
1 1/2 tablespoons minced gingerroot
2 Scotch Bonnet or jalapeno chiles -- finely
chopped
2 medium onions -- minced
2 garlic cloves -- minced
1 tomato -- finely chopped
1/3 cup minced parsley
3/4 cup light rum
3/4 cup Fish Stock -- (page 26) or chicken broth
1/2 pint whipping cream -- (1 cup)
parsley sprigs
lime wedges
Melt 1/4 cup butter in a large nonstick skillet. Add fillets; cook
until browned. Then remove browned fillets from pan; set aside. Peel
bananas and chop half of them, slicing others in half lengthwise.
Reduce heat to medium-high, then add banana halves and remaining
butter to skillet. Cook until banana halves are lightly browned.
Remove carefully from skillet; keep warm.
Add gingerroot and chiles to skillet; cook, stirring, 1 minute. Mix
in onions and garlic; cook 5 minutes, stirring often. Add tomato and
chopped bananas, then cook, stirring, until bananas are soft, about 2
minutes. Mix in parsley, then remove mixture from skillet and keep
warm. Wipe skillet clean. Add rum, stock and cream. Bring to a boil
over high heat, then add browned fillets and any of their juices.
Cover and simmer 5 minutes, turning fillets halfway through. Lift
fish from pan, keeping it warm in oven while boiling pan liquid until
it is reduced to 1/2 cup, about 6 minutes. To serve, arrange 1 fish
fillet and 2 banana halves on each of 6 warmed dinner plates. Spoon
reduced sauce onto fish and mound banana relish alongside or over
fish. Garnish with parsley sprigs and lime wedges. Makes 6 servings:
Cuisine:
"Caribbean"
Source:
""Caribbean Cooking" ISBN 0-89586-786-9"
Copyright:
"1989 John DeMers"
- - - - - - - - - - - - - - - -
- - -
Per Serving (excluding unknown items): 319 Calories; 25g Fat (87.8%
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber;
82mg Cholesterol; 147mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat
Milk; 5 Fat; 0 Other Carbohydrates.
NOTES : Here's an intriguing departure from the Caribbean tradition
of family-style service. With just the right dash of nouvelle
cuisine, each plate becomes an arrangement of fish fillet, banana
halves and banana relish.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0