I remember when I first told my husband that I love to eat green bananas. He couldn’t understand why anyone would eat an unripe banana, he thought it was so odd. I reassured him that we would not be eating it raw and that it is in fact very good. It isn’t as dense as a green plantain and obviously not sweet like a banana. Green bananas go very well with fish, like the dish below.
- 2 whole fish (red snapper works well)
- 2 whole tomatoes (seeds removed)
- 2 TBS of tomato paste
- 3 garlic cloves
- Cloves (I used 10 but you can eyeball it)
- 1 Maggi cube
- 1 habanero pepper
- Bell Pepper
- 1 Large Onion
- 2.5 limes (2 for cleaning the fish, .5 for the sauce)
- Clean fish thoroughly by remove all scales, innards and gills (your fishmonger can do this for you)
- Scrub the fish with lime then rinse
- Season fish with epise and allow to marinate for at least an hour.
Fry fish whole in oil (any oil EXCEPT olive oil) Note: if you’d like you can dredge the fish lightly through some flour. The flour helps the keep the fish intact. I don’t like floured fish so I I didn’t do this here.
Fry the fresh tomatoes in olive oil until they are soft.
Once the tomatoes are soft add the smashed garlic, thyme, crushed maggi cube, and tomato paste. Allow to fry for at least five minutes. Make sure to continue stirring so that the tomato past doesn’t burn. If it starts to burn turn down the heat and add 1 TBS of water.
Add 3 cups of water, habanero pepper, cloves, juice of 1/2 lime and allow to simmer on medium-low heat (salt to taste). Be careful not to add to much salt because you will add the fish later.