Banana Fish
Submitted by otterandy
Curry-dusted fish fillets pan-sautéed alongside golden bananas and crisp celery. This Indian-inspired 20-minute skillet dinner pairs savory, sweet, and spiced flavors in every bite.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minBanana and fish might sound like an odd couple, but trust the curry on this one.
Both the fish fillets and halved bananas get dusted in a curry-soy-flour coating, then sautéed in butter until golden. The bananas caramelize and soften into something almost chutney-like, while the fish picks up that warm, earthy curry flavor and stays flaky inside.
Crisp-fried celery spooned over the top adds a fresh crunch that balances all that richness. The whole thing comes together in 20 minutes flat.
Chef Tips
- Use firm, slightly underripe bananas so they hold their shape during sautéing. Ripe ones will fall apart
- Any mild white fish works here: tilapia, sole, cod, or snapper
- Sauté the bananas first and set them aside. They cook faster than the fish and will turn mushy if left in the pan too long
- A squeeze of fresh lemon at the end brightens all the flavors and cuts through the butter
Ingredients
Directions
Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; sauté bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish.
Sauté fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish.
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