Fish with Bananas
The delicious, unexpected combination of fish and bananas make this the perfect "special occasion" dish.
Prep Time45 minutes mins
Cook Time18 minutes mins
Total Time1 hour hr 3 minutes 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 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