Fish and bananas? "Yes!" says chef Claude Troigros who tops this Brazilian dish with a spicy and garlicky achiote sauce.
- 4 7-ounce fillets grouper
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 4 bananas
- 7 ounces unsalted butter
- 3 ounces chopped onions
- 2 cloves garlic, chopped
- 1/4 fresh jalapeno, chopped
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 4 ounces black raisins
- 1 tablespoon achiote
- 1 tablespoon chopped cilantro
- Baby arugula
For the fish:
Season the fillets with the salt and pepper. In a large pan, heat the olive oil over medium-high heat. Add the fish and pan fry until crispy and brown.
Cut the bananas in half and pan fry them with the fish until the fish and the bananas are crispy and brown on both sides.
For the sauce:
In a large pan, add the butter and cook over medium-high heat until it is golden and becomes brown butter. Add the onions, garlic and jalapeno, and stir to combine. Add the lime juice, soy sauce and raisins, and stir to combine. Add the achiote. Season with the salt and add the cilantro.
Place two banana halves in the middle of each plate. Place the fish on top of the banana halves. Top the fish with the sauce and top with baby arugula. Serve.