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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. 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:
1. Arrange fish in shallow glass casserole dish.
2. Combine lime juice, garlic, ginger, cilantro and red pepper in small bowl. Pour over fish. Cover and marinate in refrigerator 15 minutes or overnight.
3. Cut bananas in half crosswise, then lengthwise to make 8 pieces.
4. In 12 nonstick skillet, saute bananas in margarine over medium-high heat until lightly browned. Remove bananas to plate.
5. 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.
6. Remove fish to plate. Arrange bananas on plate with fish.
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