Fish Martinique

4 bananas peeled, sliced in half, then sliced in half lengthwise
2 pounds fillets of firm white fish, with bones and skin removed (see note)
1 teaspoon Worcestershire sauce
4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)
1 teaspoon salt
¼ teaspoon white pepper
½ cup flour
2 eggs, lightly beaten with 2 tablespoons water
½ cup clarified margarine or vegetable oil
2 cups tomato concasse (recipe follows)
1 tablespoon chopped parsley
1 stick butter

Nutritional Information
- Nutritional analysis per serving (4 servings)
  852 calories; 55 grams fat; 18 grams saturated fat; 1 gram trans fat; 24 grams monounsaturated fat; 9 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 50 grams protein; 202 milligrams cholesterol; 733 milligrams sodium

Four servings

Place bananas 4 inches below the broiler and grill 3 to 4 minutes per side, or until lightly brown. Set aside.
Season the fillets with Worcestershire sauce, 2 tablespoons lemon juice, salt and white pepper. Dip them in the flour, then the egg wash.
Meanwhile, heat the clarified margarine or vegetable oil in a skillet. Place fillets in skillet, saute one side until lightly brown, about 2 to 3 minutes, then turn them over and saute slowly until fish is cooked, about 3 to 5 additional minutes or more, depending on the size of the fillets.
When the fillets are done, remove them to a serving platter. Top each fillet with some of the tomato concasse, then with a few slices of sauteed bananas.
Wipe out skillet, quickly melt the stick of butter, remove from heat and add remaining lemon juice and chopped parsley. Shake or whisk to combine and pour over servings.

Chef Andre Mueller of Marker 88 on Islamorada in the Keys prepares this recipe with whatever is fresh, so you can use pompano, snapper, dolphin fish (mahi-mahi), yellowtail or grouper.

30 minutes