This week’s recipe comes from John Mirabella at Castaway Waterfront Restaurant and Sushi Bar in Marathon, Florida, and features snapper, a sustainable fish here in the Florida Keys.  “You can’t go wrong with mangrove, yellowtail, lane, mutton, cubera snapper, or even the gold snapper from the deep, queen snapper,” John said.  “This is a recipe that we used to run [at Castaway] as a special quite often. So once in a while, an old regular will walk-in with a fresh banana in hand and find me.  If we aren’t too busy, we’ll make it.” John said.

Castaway’s Banana Snapper
Castaway Waterfront Restaurant and Sushi Bar, mile marker 47.8 at the end of 15th Street, Oceanside, Marathon, 305.481.7202

Makes 2 servings

1 pound snapper filets
½ cup flour
1 ounce banana liqueur
1 banana, sliced into ¼ inch thick slices
3 ounces heavy cream
2 tablespoons sliced almonds, lightly toasted
3 tablespoons butter
2 ounces white wine
Salt and pepper to taste

Place butter and wine in a large sauté pan and heat over medium heat, reduce heat if butter starts to burn.  Dredge snapper filets in flour seasoned with salt and pepper and place in sauté pan.  Sauté fish for 2-3 minutes, until lightly browned. Turn fish over. Add banana liquor (add more or less, depending upon your taste), sliced bananas, and heavy cream.  Cook fish for 2-3 minutes, or until fish is white and flakey throughout.  Remove fish from pan and set aside, while continuing to reduce banana cream mixture by half.  Pour banana cream over fish, top with toasted almonds, and enjoy this nice, sustainable, Caribbean dish.

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