Mahi Martinique

Sundowners Restaurant
Mile Marker 104, bayside, Key Largo

Makes 6 servings

mahi martinique


Four 6-8 oz fresh mahi filets

2 Whole Yellow Bananas (not over ripe)

6 oz Marinara Sauce

3 TBS Extra Virgin Olive Oil

4 fresh basil leaves cut into thin ribbons

3 TBS White Sugar

1 tsp Ground Cinnamon

Salt and Pepper to taste


Cut each banana in half and then cut again, so you end up with 4 long slices of each banana. On a small plate mix cinnamon and sugar, then roll bananas into mixture. Heat a small skillet over medium heat and add 1 TBS olive oil. Sauté bananas until warm and soft. Remove from heat, and set aside.

Warm marinara sauce over the stove or in a microwave until well heated. Hold aside.

Season mahi filets with salt and pepper. Place a large skillet or frying pan over medium high heat, and add extra virgin olive oil. Sauté mahi 3-4 minutes per side, until fish is light and flakey throughout.

Top fish with marinara sauce and sautéed bananas. Sprinkle with basil ribbons and Enjoy!


Bobby Stoky, chef and cookbook author is the proprietor of many Upper Keys restaurants.