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Fish with Bananas | CaliGirl Cooking
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5 from 1 vote

Fish with Bananas

The delicious, unexpected combination of fish and bananas make this the perfect "special occasion" dish.
Prep Time45 mins
Cook Time18 mins
Total Time1 hr 3 mins
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 1086kcal


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.


Wine Pairing Suggestion: This dish is begging for an oaked Chardonnay, which will pair perfectly with the white fish and cream sauce. Bonus if you can find an oaked Chardonnay with a hit of acidity, as it will help cut through the richness. I highly recommend the Alpha Omega Chardonnay.


Calories: 1086kcal | Carbohydrates: 46g | Protein: 43g | Fat: 80g | Saturated Fat: 44g | Cholesterol: 494mg | Sodium: 385mg | Potassium: 2094mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3083IU | Vitamin C: 20mg | Calcium: 222mg | Iron: 4mg