This is the famous recipe from the Whiffenpoof Restaurant in Coral Gables, Florida. While the Whiffenpoof has been closed for 30 years, it is still fondly remembered by foodies, snowbirds and Miami residents for it’s incredible food (thanks to chef Robert Guerin), impeccable service and the warmth and charm of its globe-trotting owners, Heinz and George.
Above all, many remember the Whiffenpoof for its signature dish, Red Snapper Caprice. Made with snapper fillets (you can also use tilapia), bananas and a lot of butter, it’s something few would imagine would work, but it does. The banana and butter coating keep the fish extra moist as it bakes, as the fish steams under the bananas, while the bananas caramelize slightly on the outside. A dash of salt and paprika complement the bananas’ sweet flavors to make this a dish that will amaze your family and guests – and it’s so simple to make!
Preheat your oven to 350°-400°. Butter a pan, place your filets, add a pinch of salt, and drape thinly-sliced, very-ripe bananas. Generously spoon butter over the top. Bake until the butter is sizzling, then place under the broiler to brown the bananas on top. Remove from oven. Sprinkle some paprika (ground red pepper) and parsley and serve with lemon and a starch. Voila! Easy recipe that everyone will find delicious and unique!
There are dozens of recipes for fish with bananas, but this is the simplest, and in our opinion, the best – by far!
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