Fish Martinique

Name: Fish Martinique
Total time: 30 min
Yield: Four servings
Cuisine: caribbean
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

Recipe from Marker 88 restaurant

Adapted by David Edelstein

Total Time: 30 minutes
Rating: 4(39)
Comments: Read comments

Featured in: Food; That Old Poisoned Arrow

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

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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.

Tip

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.

Ratings

4 out of 5

39 user ratings

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Comments

StephK7 years ago

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.