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Caribbean corvina with tomatoes and bananas

types of meat

foods | Caribbean corvina with tomatoes and bananas

foods | Caribbean corvina with tomatoes and bananasPortions 4 servings Preparation Time 40 minutes Cooking Time 30 minutesIngredients 1 kilo of corvina 2 large bananas (peeled) 3 tablespoons of butter 2 eggs 2 tablespoons of milk 1 tablespoon of oil Flour 1/2 extra cup of oil 1/3 cup of butter Juice of half a lemon 2 tablespoons of finely chopped parsley Ketchup: 1/2 cup of pearl onions finely chopped 1 1/2 teaspoon butter 1 1/2 teaspoons oil 1/2 cup dry white wine 4 medium tomatoes, ripe, chopped, skinless and seedless < br> 1 clove garlic, crushed 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 1/4 teaspoon oregano 1 teaspoon brown sugar Preparation For the tomato sauce: in a pan, place the butter and the oil and fry the onion until it is transparent. Add the tomatoes, the garlic, salt, pepper and the oregano. Let cook for 10 minutes, add the wine and, over medium heat, let cook until the sauce thickens. Before removing from the heat, add the sugar and let cook for 3 more minutes. Reserve in hot. > Cut the bananas into small pieces and fry them in a pan with 1 1/3 tablespoons of butter until they begin to brown. Stir the eggs with the milk and the oil in a bowl. Pass the cut fish in pieces by this mixture and, later, by the flour. Fry them in hot oil for about 3 minutes or until they are cooked. Remove them from the pan on absorbent paper. In another frying pan, add the Rest the butter and heat over high heat. Add the lemon juice and cook until it turns yellowish. Serve the fish with the banana pieces and bathe with the butter; then, pour the tomato sauce over. Suggested garnish: white rice. Recetas Recomendadas

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