Spicy Island Fish Saute
"I tried this once and really liked it. I was a little timid with the ginger root but it turned out really good. It's from the Favorite Brand Name Cookbook."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 orange roughy fillets (about 1/2 lb) or 2 sole fillets (about 1/2 lb)
- 1 lime, juice of
- 1 garlic clove, pressed
- 2 teaspoons minced gingerroot
- 1 teaspoon minced cilantro
- 1⁄8 - 1⁄4 teaspoon ground red pepper
- 2 firm medium bananas, peeled
- 2 tablespoons margarine
directions
- Arrange fish in shallow glass casserole dish.
- Combine lime juice, garlic, ginger, cilantro and red pepper in small bowl. Pour over fish. Cover and marinate in refrigerator 15 minutes or overnight.
- Cut bananas in half crosswise, then lengthwise to make 8 pieces.
- In 12" nonstick skillet, saute bananas in margarine over medium-high heat until lightly browned. Remove bananas to plate.
- Remove fish from marinade. In same skillet, cook fish, covered, over medium-high heat 7-10 minutes or until fish flakes easy when tested with a fork, turning fish once.
- Remove fish to plate. Arrange bananas on plate with fish.
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RECIPE SUBMITTED BY
I am a recently converted pescetarian after watching the movie 'Fast Food Nation.' That's not entirely true, I will eat meat but only if it comes from my boyfriend's cattle farm, someone shoots it during hunting season or it's a pig that's been thrown on the smoker at a pig roast. I know how it was processed so I'm not afraid to eat it. I am also a bartender at a fine dining restaurant in Duncannon, PA - Micheal's Cafe. It's the best food by far that you will get in the area. I am a proud mom of an 8-year-old son that is the apple of my eye.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
