Graham Crusted Grouper with Banana Sauce

Created by Executive Chef Michael McDole, CEC, CDM, CFPP
Classic Residence by Hyatt at Lakeside Village
Serves 4

• 1 tablespoon butter
• 1 each banana—ripe
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 6 ounces low sodium chicken broth
• 1/4 cup raisins
• 2 teaspoons cornstarch—diluted in 1/4 cup white wine
• 1/4 cup white wine
• 1 tablespoon cilantro—chopped
• 20 ounces grouper fillets—cut in to 5-oz portions
• 1 tablespoon mayonnaise
• 1/4 cup graham cracker crumbs
• 1/4 cup panko-style bread crumbs
• pinch of salt—to taste
• pinch of pepper—to taste

SAUCE:

1. Melt butter in a sauté pan over medium heat.
2. Add bananas and cook until soft.
3. Add brown sugar and honey and stir until mixture starts to bubble.
4. Remove from the heat and slowly add the chicken broth (fish broth or stock may be used if desired).
5. Return mixture to the heat and bring to a simmer.
6. Add raisins and simmer for 5 minutes.
7. Mix cornstarch and white wine together to form a smooth slurry.
8. While stirring, add the cornstarch and thicken sauce to desired consistency.
9. Add chopped cilantro just before serving.

FISH:

1. Spray a baking pan with non-stick spray or lightly brush with oil.
2. Season fillets with salt and pepper then place on the baking pan.
3. Brush tops of fillets with mayonnaise.
4. Combine graham cracker crumbs and panko crumbs.
5. Crust the top of the fillets with this mixture.
6. Bake in a preheated 325-degree oven for 10 minutes or until the fish starts to flake.
7. Serve fish with the banana sauce over the top.