I assembled from scratch after RJ Gator’s restaurant in West Palm went out of business. It’s impossible to be sure whether it’s truly the same as the original dish that I had there (which, right off the bat, wasn’t called Bananafish… I just can’t remember what its name was), because I only had the chance to try it twice.
But it doesn’t matter if it’s the same. And whatever, you can’t prove anything anyway. That place is long gone. What matter is that it is spectacularly delicious, with the spicy fish, the salty rice, and the sweet, tangy sauces. Man, I wish I was eating this right now instead of talking about it.
Bananafish
Serves 4
- Four medium-sized tilapia fillets
- Yellow rice for four
- Black beans for four
- Juice of one orange
- Light brown sugar
- Salted butter
- Sour cream
- Juice of one lime
- Plantains (approx. one fresh plantain or one box frozen plantains per two people)
- Vegetable oil for frying, plus 2 tbsp vegetable oil for jerk rub
- 2 Tbsp. thyme
- 2 Tbsp. ground allspice
- Ground cinnamon
- Nutmeg
- Ginger
- Fry the plantains. Slice the plantains thick (if they’re fresh) or just open the bag if they’re frozen. Fry up the plantains in vegetable oil over medium-high to high heat, being vigilant about burning. As you take them out of the pan, place them on a paper towel, and dust them with salt and garlic powder.
- Get the fish ready.
For the fish rub, get another very small bowl and mix minced garlic (from the jar) and spices. Add vegetable oil. Rub it all over the fishes on both sides.Turn the broiler on Medium, if you have a medium, or High if you don’t. Cover a jelly roll pan in foil, and spray Pam on the foil, because the fish will want to stick. Tip: use a pan that’s either already warped or can take the heat of the broiler.
Put the pan under the broiler, just five inches away, for five minutes on each side. That might not be enough, so check before you turn it, and again before you take it out. It’s really delicious when the very edges of the fish are a little crispy and nicely browned.
- Make your sauces.
For the orange sauce, combine orange juice, brown sugar, and butter in a small bowl. Microwave it until the butter melts, and stir to dissolve the sugar.In another bowl, combine sour cream with lime juice.
- Make it look nice.
On each plate, put a mound of rice right in the center with beans on top, arrange the plantains radially all around the outside of the plate (six is nice, but five will do), and then put a piece of fish right on top of the beans. Drizzle orange sauce over everything first, then some sour cream. And serve. HOORAY!
