Ingredients
2 large ripe bananas, peeled and diced
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro
¼ teaspoon cumin
1 tablespoons Asian fish sauce
4 teaspoons chopped dry roasted peanuts
4 (6 oz.) Chilean Sea Bass fillets
Garnish: Cilantro sprigs and lime slices, if desired
Preparation
Preheat oven to 350 degrees. In a medium bowl, combine bananas, garlic, lime juice, cilantro, and cumin. Stir in fish sauce. Place fish fillets in a 15" x 10" x 2" glass baking dish. Top each fillet with about ¼ cup of banana chutney. Sprinkle peanuts evenly over top. Bake for 12-15 minutes until fish flakes easily with a fork. Transfer to serving platter and garnish with cilantro sprigs and lime slices, if desired.
