Chilean Sea Bass with Banana Curry Butter

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Chilean Sea Bass with Banana Curry Butter

Chilean Sea Bass with Banana Curry Butter from Ruth's Chris Restaurant in Granger.

By Beth Boehne

Story Created: Sep 7, 2007 at 5:28 PM EST

Story Updated: Sep 7, 2007 at 5:32 PM EST

Recipe provided by:

Ruth's Chris Steakhouse
902 East University Drive
Granger, IN 46530
(574) 968-9700
Ingredients
  • 1 10-oz. portion of sea bass
  • 1/2 cup diced white onion
  • 1 ounce butter
  • 6 ounces (w) mashed bananas
  • 2 cups softened butter
  • 2 tbsp honey
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 slice par steamed potato coated with blackening spice
  • 1/2 cup thin julienne sliced sweet potato

Directions

Measure out the diced onions and place into saute pan on medium heat with 1 oz. of butter. Saute onions until lightly caramelized. Set aside. Peel bananas and weigh out 6 ounces. Place on cutting board and using the side of a chef's knife, mash the bananas into a paste. Set aside. Place softened butter, caramelized onions and mashed bananas into a mixing bowl and mix well. Measure out and place honey, curry powder, salt and ground white pepper into mixing bowl with butter mixture and mix well.

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