Banana Fish
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
soy sauce, tamari
|
|
| 4 | each |
bananas
peeled and halved lengthwise |
|
| 1 | pound |
fish fillets
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | each |
celery stalks
sliced |
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
curry powder
|
|
| 1.3 | ml |
soy sauce, tamari
|
|
| 4 | each |
bananas
peeled and halved lengthwise |
|
| 453.6 | g |
fish fillets
|
|
| 15 | ml |
vegetable oil
|
|
| 3 | each |
celery stalks
sliced |
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
lemon juice
|
|
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.
