Chili-Orange Fish Fillets with Banana
Submitted by marjar
Broiled snapper fillets and caramelized bananas topped with fresh orange juice, zesty chili peppers, and red onion. A tropical, low-fat dinner that’s on the table in 20 minutes flat. Squeeze lime over everything.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis recipe sounds wild until you taste it, and then it just sounds genius.
Fish fillets and halved ripe bananas broil side by side, both slathered in a bright mix of fresh orange juice, grated zest, minced red onion, and seeded green chilis. The heat caramelizes the bananas while the fish turns opaque and flaky, and the citrus-chili topping chars just slightly at the edges.
A final squeeze of fresh lime pulls every flavor into focus. It’s tropical, light, and ready in twenty minutes.
Pro Tips
- Use firm, just-ripe bananas so they hold their shape under the broiler instead of turning to mush.
- Place the fish and bananas 4 inches from the heat source. Any closer and the topping burns before the fish cooks through.
- Red snapper works best, but cod or turbot are solid substitutes. Choose fillets of even thickness so everything finishes at the same time.
- Save half the orange juice to sprinkle on fresh after broiling. The raw juice adds a bright pop that the cooked juice loses.
Ingredients
Directions
Preheat the broiler.
Arrange the fish fillets and bananas (cut side up) on a lightly greased broiler pan.
In a small bowl, combine half the orange juice with the orange zest, red onion, chilies, and a pinch each of salt and pepper.
Spread evenly over fish and bananas.
Broil 4 inches from the heat source, without turning, until fish and bananas are well browned and the center of the thickest part of the fish is opaque, about 10 minutes.
Transfer to a serving platter.
Sprinkle with the remaining orange juice.
Garnish with lime wedges.
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