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13.43 Additional recipes

13.43.1 Sautéd sole tobago with bananas, pecans and lime

  1. Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
  2. Dredge 8 filets of sole or flounder lightly in flour.
  3. Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
  4. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
  5. When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
  6. Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
  7. Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
  8. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
  9. Thanks to Turbana Corporation (www.turbana.com).

13.43.2 Banana Bombay salad

  1. Puree 3 bananas.
  2. Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
  3. Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
  4. Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
  5. Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

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