Banana Salsa: A ‘Fun’ Thing to Do

A salsa made with banana?

“It was a fun and crazy thing I threw together,” says Michael Hutchings, chef-owner of Michael’s Waterside restaurant in Santa Barbara.

Hutchings first made the salsa when he planned a dinner for banana professional Doug Richardson, operator of the Richardson Seaside Banana Garden in Los Conchitas below Santa Barbara. “Because of Santa Barbara’s microclimates, (Richardson) has been able to grow all sort of bananas,” Hutchings says, “including the Brazilian banana, which is the best type for salsa.”

And what goes with banana salsa ? Hutchings serves his with grilled swordfish, Mahi Mahi, or with scallops. But it also works well with pork, veal, lamb and even game birds.

WATERSIDE SWORDFISH WITH BANANA SALSA

1 1/2 cups olive oil

2 tablespoons grated peeled ginger root

Grated zest 1/2 orange

1 small shallot, sliced

2 1/4 teaspoons green peppercorns

6 (5-ounce) swordfish steaks

Salt, pepper, optional

2 just-ripe large bananas

Banana Salsa

Combine olive oil, ginger, orange zest, shallots and green peppercorns. Place swordfish steaks in marinade and coat well. Marinate 1 hour or more. Before using, season swordfish to taste with salt and pepper.

Grill 2 to 3 minutes on each side, or until done as desired. Grill bananas until lightly browned on all sides. Cut each banana into 3 equal pieces and slice each piece paper-thin. Flatten and fan out each piece onto each plate. Arrange 1 fish steak on top and spoon Banana Salsa on 1 edge of swordfish. Makes 6 servings.

Banana Salsa

2 medium green-tipped bananas

2 shallots, cut julienne

2 tablespoons virgin olive oil

Julienne-cut zest and juice of 1 medium orange

Julienne-cut zest and juice of 1 medium lemon

1 tablespoon honey

Sherry vinegar to taste

1 teaspoon ginger juice

2 teaspoons crushed green peppercorns

Dash salt

Peel and cut bananas into 3/8-inch dice. Saute shallots in olive oil until lightly golden. Add zest and juice of orange and lemon, honey and Sherry vinegar. Cook over medium-high heat until mixture has caramelized lightly. Add bananas, ginger juice, peppercorns and salt. Simmer few minutes to blend flavors. Adjust seasonings. Use as salsa for fish, meat or poultry. Makes about 2 cups.

Note: To make ginger juice, puree 1 piece of peeled ginger root, then squeeze out juice through cheesecloth.