Fish with Bananas and Almonds

  • Active Time 25m
  • Total Time 25m

Makes 4 servings

Commander's Palace restaurant occupies a beautiful Victorian mansion in the garden district of New Orleans. It's one of the truly great restaurants in the United States, and the original home of the jazz brunch.


  • For the Sauce:
  • Juice of 2 large lemons, to equal 1/3 cup
  • Juice of 3 limes, to equal 1/3 cup
  • 1 clove garlic, crushed
  • 1 teaspoon peppercorns
  • For the Banana Garnish:
  • Vegetable oil
  • 3 medium bananas, peeled and sliced 1/4-inch thick
  • Salt and ground pepper
  • For the Fish:
  • 1 egg, beaten with 2 teaspoons water
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon powdered garlic
  • 1/4 teaspoon powdered onion
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup flour
  • 3 tablespoons vegetable oil
  • 4 red snapper, trout or flounder fillets

  • 1 stick (4 ounces) butter or margarine, at room temperature
  • 3/4 cup toasted almond slices
  • 2 tablespoons chopped parsley
  • Optional Garnishes:
  • 2 teaspoons capers, rinsed and drained
  • 2 tablespoons chopped, seeded tomatoes
  • 12 small red onions, sliced thin and lightly sauteed in oil


FOR THE SAUCE: Place the lemon and lime juice, garlic and peppercorns in a small saucepan over high heat. Boil until the mixture is slightly syrupy, 10 to 15 minutes, stirring occasionally. Strain the liquid into a clean saucepan and set aside.

FOR THE BANANA GARNISH: Oil a small baking sheet and place the bananas on it; sprinkle with salt and pepper. Place them under the broiler for 1 minute, then remove and set them aside.

FOR THE FISH: Place the egg mixture in a shallow bowl. Combine the seasonings in another bowl. Place the flour on a plate and season with salt and pepper.

Heat the oil in a skillet over medium heat. Sprinkle each fillet with the seasonings, dip into the beaten egg, allowing any excess egg to drain, then dredge in the flour. Shake off excess flour and place the fillet in the hot oil. Saute until golden brown on each side; cook until desired degree of doneness. Repeat for all the fillets. Place the fish on a paper towel to drain.

TO FINISH: Reheat the lemon and lime mixture until warm. Over the lowest possible heat, whisk in the butter or margarine, 1 tablespoon at a time. The sauce should look creamy; if it begins to look like melted butter remove the pan from the heat and continue whisking until the sauce looks emulsified.

Place a quarter of the warmed sauce on a plate. Place a fillet on top. Place a quarter of the banana slices on top of the fillet. Sprinkle one-quarter of the almonds over the bananas and sprinkle with parsley.

Garnish each plate with optional capers, tomatoes and sauteed onions.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5541

nutrition information per serving

861 calories; 49g total fat; 196mg cholesterol; 455mg sodium; 53g carbohydrates; 5g fiber; 55g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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