This recipe for Fish with Bananas is a deliciously unexpected surprise. It’s perfect for a romantic dinner and pairs wonderfully with Chardonnay.
I know what you’re thinking. WTH kind of combination is fish and bananas? Guys, trust me here. Do you really think I’d steer you wrong with a recipe? Let me tell you a little something about Fish with Bananas. This was THE recipe (okay, maybe one of many) that I absolutely REFUSED to taste when I was a little kiddo. This very special dish only came out on certain occasions (I mostly remember it being my mom’s request on my parents’ anniversary) and I would politely notify my parents that I would make myself macaroni and cheese that evening. My parents didn’t care too much, because that meant more for them. Once I “grew up” (as did my palate) and I finally caved in and tried the dish, I was kicking myself for having missed out on it for all those years.
So, enough of the back story, let me tell you a little bit about Fish with Bananas. Because I feel a good description is what’s really going to win you over. Once you hear what goes into this you are going to be running to the store to get all of the ingredients and make it as fast as you can (or for your next special occasion…It is a bit rich so we don’t need this to be on a weekly rotation in our household, especially if we’re on a pre-wedding diet! [Points to self.])
Alright, we’re going to get our layering on! This super special, mouthwatering, utterly delicious dish starts with a bed of nicely sautéed mushrooms (sautéed in fresh tarragon of course, because there’s no other herb in the world that pairs better with mushrooms than tarragon) in a handy-dandy au gratin dish (I know, I didn’t have any either, but I’ve done the work and found them for you!)
After we have our nice, comfy bed of mushrooms, we drizzle on some of our shallot-and-tarragon based cream sauce (you can thank me later for introducing you to this foodgasm-inducing flavor combo.)
Then we gently layer on our (very lightly) seared fish (sea bass, halibut, black cod…the possibilities are endless) before drizzling on more of the above-mentioned foodgasm-inducing sauce.
Our final layer before the oven is a lightly caramelized banana split in half lengthwise, gracing either side of our filet o’ fish. You still with me? The hard part is over.
We simply pop our au gratin dishes into the oven and let them cook and simmer and become even more delicious until our creamy sauce is bubbly and golden. We pull the dishes out and devour them as soon as they are just cool enough to eat without burning the roofs of our mouth off. Fish with Bananas is best enjoyed as quickly as possible, so don’t let these sit around and get cold.
So what do you say? Have I convinced you yet? Are you ready to be adventurous and stop missing out on this amazing combo?
If you make this, please be sure to let me know! I’d love to hear your thoughts. I hope you enjoy Fish with Bananas as much as I do!
Fish with Bananas
For the mushrooms:
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/8 cup fresh tarragon minced
- Salt & pepper to taste
For the sauce:
- 2 tablespoons butter separated
- 2 large or 3 small shallots, diced
- ½ cup white wine
- 8 ounces whipping cream
- 2 egg yolks
- 1 tablespoon fresh orange juice
- 1/8 cup fresh tarragon minced
For the fish:
- 1 tablespoon olive oil
- 12 ounces halibut or other firm white fish such as sea bass or black cod, cut into 2 pieces
- Salt & pepper
For the bananas:
- 2 bananas each split in half lengthwise
- 1 tablespoon butter
To make the mushrooms:
- Heat butter in a medium sauté pan until melted. Add mushrooms at medium-high heat. Add tarragon. Stir to coat and sauté until the majority of the liquid has been cooked out of the mushrooms. Add salt & pepper as needed. Remove from heat and divide mushrooms amongst the two au gratin dishes.
To make the sauce:
- In a medium saucepan over medium heat, melt 1 tablespoon butter. Once butter is melted, add shallots. Saute slightly until they are fragrant and start to become translucent, about 3 minutes. Add white wine. Turn heat to low and simmer.
- In a separate, small saucepan, heat egg yolks, stirring constantly until they become thick. Once thickened, add 1 tablespoon butter and orange juice. Stir to combine, then add to white wine-shallot mixture. Add whipping cream and tarragon and stir to combine.
- Remove sauce from heat and put in a blender. Blend until combined and whipping cream becomes frothy. Pour back into saucepan and simmer on low heat.
- Once rewarmed, drizzle half of the sauce over the mushrooms in the two au gratin dishes.
- Preheat oven to 425 degrees Fahrenheit.
To make the fish:
- Season the two pieces of fish with salt & pepper.
- Warm olive oil in a medium sauté pan over high heat. Add seasoned fish and sear lightly (about 2 minutes each side.)
- Place one piece of fish over the mushrooms and sauce on each of the au gratin dishes.
- Drizzle each piece of fish with the remaining sauce.
To make the bananas:
- Heat butter in a small sauté pan over medium-high heat. Once butter is melted and pan is hot, add slices of banana. Caramelize until lightly golden (about 1-2 minutes each side.) Remove bananas from pan and place slices on top of the sauced fish in the au gratin dishes.
- Place au gratin dishes in preheated 425-degree oven. Bake for about 18 minutes or until sauce is bubbly and golden. Remove from oven and let cool slightly before eating.
Come here you golden dish of deliciousness…