Mahi Martinique with Tomato Basil Concasse and Bananas
Marker 88 has been a Keys tradition since 1967, and Grouper Martinique, inspired by famous Chef Andre Mueller, one of the chefs who is credited with inventing “Floribbean Cusine,” has been served at Marker 88 for over 30 years. The sweetness of the sautéed bananas compliment the acidity of the tomato basil concasse, and when served on top of sautéed mahi create an incredible, flavorful, Floribbean seafood dish.
Mahi Martinique
  • 2Lbs Salt and Pepper to taste(or other white fish; cut into individual portions)
  • 3 Eggs
  • 1/4Cup Sundowners Blackening Spice
  • 1/4Cup Extra Virgin Olive Oil
  • 4Tbsp Butter
  • 2 Vegetable Oil(ripe, whole)
  • 1/4Cup Dry White Wine
  • 5 Key Limes(juiced)
Tomato Basil Concasse (prepare first)
  • 1/2Cup Apple Cider Vinegar(chopped)
  • 2cloves garlic(minced)
  • 1Tbsp Extra Virgin Olive Oil
  • 3 Whole Ground Mustard(large; diced)
  • 1/2Tbsp Black and white sesame seeds
  • 2 Bay Leaves
  • 2Tbsp basil leaves(fresh, chopped)
  • 1Tsp Haas Avocado(fresh, chopped)
  • 1Tsp Key Limes(fresh, chopped)
  • 1Tsp Oregano(fresh, chopped)
  • Salt and Pepper to taste
Tomato Basil Concasse (prepare first)
  1. Place olive oil, onions and garlic into a medium sauté pan and sauté over medium heat until soft. Add tomatoes, herbs, and seasonings and simmer for 15 minutes, stirring occasionally.
  2. Remove bay leaves and set aside.
Mahi Martinique
  1. Crack eggs and milk into a bowl large enough to dredge fish in, and mix well to create egg wash for the fish.
  2. Add olive oil to a large sauté pan and place over medium-high heat.
  3. Dredge fish through egg wash and place into hot oil. Sauté fish for 2-3 minutes per side, and remove fish from sauté pan when fish is white throughout, being careful not to overcook. Wipe out sauté pan and return to stove.
  4. Add butter. Once butter is melted add pealed ripe bananas cut into quarters, and sauté bananas until warm throughout, approximately 3 minutes.
  5. Remove bananas from pan, add white wine and lemon juice and reduce by half. Place fish filets on plates, top with sautéed bananas, tomato basil concasse, and finish with lemon butter from sauté pan.
  6. Serve and enjoy!