Recipe by BRIGIT
"When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it's really worth a try. I've served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don't use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice."
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fresh lemon juice
hot pepper sauce (e.g. Tabasco™), or to taste
salt and black pepper to taste
boneless deep sea perch fillets
bananas, peeled and sliced
very good-just short of 5 stars.
The bananas, I didnt mind. But the mustard sauce with the raisins was gross...too thick and ruined the fish. I threw everything out.
The combination of both bananas and mustard was not as good as I had expected. The raisins were good though, I think minus the mustard it would taste really good.
This was delicious! I didn't have any bananas, so I used a mango. I know bananas would taste great in this dish, and can't wait to make this again.
This was awful. The combination did not work.
This dish is quick, easy and the sauce is delicious. I didn't have lemon juice so used several grinds of lemon pepper. Everything else the same. Will use again.
Easy to make and really tasty!
I have made this dish twice already because we really enjoyed the flavor. However, we felt we had to hunt for the fish there was so much sause. Next time I make it I will double the fish and keep everything else the same. I also used frozen mashed bananas one time because there are so many in the frezer. Made it sweeter to counteract the spice. Too sweet for one of my brothers but the rest of us enjoyed the change.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustardy Deep Sea Perch Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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