Baked Fish With Bananas, Mango Chutney & Curried Cream Sauce
Presented by: Elmer Christensen, Kent
Cook's Note: This recipe is based on a dish my wife and I had in Denmark 45 to 50 years ago. I have made it many times since then, and had the recipe memorized when my family and I came to Seattle on the Mayflower in 1966. It is quite a simple recipe, but despite the fact that I own over 100 cookbooks and have subscribed to numerous cooking magazines over the years, I have never come across a recipe that resembles this one. It is an ideal dish for a dinner party, since it can be put together ahead of time and put in the oven when company arrives. It works with several different kinds of fish, and it scales well, up as well as down.
- 2 pounds fish fillets, such as cod, snapper, halibut or tilapia
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons flour
- 4 bananas, split lengthwise (more if needed)
- 1/2 cup mango chutney (Major Grey's, preferably a brand with chunks of mango)
- 6 tablespoons currants
- 1 cup heavy cream
- 1 tablespoon curry powder (or to taste)
- 1/2 cup almonds, blanched and slivered, slightly toasted
- 1/2 cup Thai basil, roughly torn or chopped (cilantro may be substituted)
Place oven rack in lower third of oven. Preheat oven to 400 degrees.
Select a baking dish, 2 1/2 to 3 inches high, and of a size into which the fish fillets will fit in a 1/2 inch to 3/4 inch layer (a 9 inch square or 8 × 10 inch dish should work). Sprinkle salt on the bottom of the pan; brush with lime juice.
Cut and trim the fish to fit the bottom of the dish. Brush fish fillets with lime juice and sprinkle with salt and flour. Place split bananas on top of fish to cover. Distribute mango chutney and currants over bananas.
Whip cream to soft peaks. Add curry powder and almonds to whipped cream and mix to distribute. Pour whipped cream over bananas and spread to even layer.
Bake casserole uncovered for 15 to 20 minutes, depending on the thickness of the layer of fish. Remove from oven and let stand for 5 minutes before serving.
Sprinkle dish with Thai basil or cilantro, and serve with green peas or green beans and steamed basmati rice. Wine: a good, dry Gewürztraminer. This dish may also be made with chicken breasts, pounded slightly to an even thickness.