For each serving you will need-
1 banana peeled and sliced ½” thick on a bias
1 TBL butter
2 TBL brown sugar
1 TBL dark rum
I scoop good quality vanilla ice cream
ground cinnamon, to taste
1 TBL Texas pecan halves
Melt the butter and sugar in a 8” sauté pan over medium heat. When the mixture starts to bubble, add the banana to the pan. Toss and cook for a minute or until the banana is well coated. STAND BACK and add the rum to the pan. By tilting the pan slightly, the alcohol will ignite. Cook until the flames subside, add the mixture to a serving bowl. Top with the ice cream, a sprinkle of cinnamon and the pecans and serve immediately.
Serves: 4 [plus plenty of salsa for another dish]
4 sea bass fillets (8 oz. each)
2 organic lemons (halved horizontally and grilled)
Several Cilantro sprigs (garnish)
Salt and pepper to taste
4 oz. extra virgin olive oil
Salsa (makes approx. 3 cups)
8 oz. rock shrimp, poached and chilled
1 baby cucumber, diced ¼” pieces
2 oz. organic red bell pepper, diced ¼” pieces
2 oz. organic orange bell pepper, diced ¼” pieces
4 oz. organic red onion, diced ¼” pieces
1 Organic Shallot, minced
2 oz. Cilantro, finely chopped
2 oz. fresh mint, julienned
2 organic roma tomatoes, diced ¼” pieces
1 jalapeño pepper, seeded, finely chopped**
6 oz. baby pineapple, diced ¼” pieces**
1 oz.lime juice
Combine all ingredients. Can be made up to two days in advance or shrimp can be sautéed with the rest of the ingredients and served hot.
Season with salt and pepper to taste. Heat oil in sauté pan until it begins to smoke, sear fillets on both sides for about 2-3 minutes.
Place fillet in center of plate. Top with salsa. Place grilled lemon to one side of the fish. Garnish with cilantro springs. Drizzle olive oil around the plate. Serve.