An original idea from Ottmar’s Restaurant in the Grand Pavilion Centre on Grand Cayman Island

In keeping with the Caribbean flavour of this dish, we suggest serving it with local vegetables such as steamed cho-cho (chayote) and roasted slices of breadfruit.

Mahi mahi, or dorado, is sometimes called “dolphin” in the Cayman Islands. You can substitute any mild white firm-fleshed fish, such as turbot, for the mahi mahi.

1. heat the butter and oil in a skillet; in a small bowl, beat together the egg and milk;
2. dip each fillet into the milk-egg mixture; coat the fillets with flour on both sides; season with salt and pepper;
3. fry the fillets in the skillet, allowing at least 5 minutes per side depending on the thickness of the fish;
4. remove from the pan and keep hot;

Sauce

1. in the same skillet, melt the butter; add the chutney and the bananas and sauté for 3 minutes;
2. add the liqueur and water and bring to the boil;
3. correct the seasoning.

Presentation
Divide the sauce among 6 warmed plates; lay the fish on top of the sauce and arrange the vegetables all around. Serve immediately.