Ingredients Weight Measure
Soft breadcrumbs 1 qt.
Cucumbers, pared and diced 1-1/2 cups
Red peppers, finely chopped 1-1/2 cups
Onions, grated 3/4 cup
Parsley, chopped 1/2 cup
TABASCO® brand Original Red Sauce, divided 3 Tbsp.
Salt, divided 1 Tbsp.
Lemon rind, grated 2 tsp.
Leaf thyme, dried 1 tsp.
Butter or margarine, melted and divided 1 cup
Water 3/4 cup
Bananas (firm), divided 25 ea.
White fish fillets, frozen approx. 7 lbs. 25 fillets
Lemon juice, divided 1/2 cup
Dijon mustard 1/4 cup
Worcestershire sauce 1/4 cup
Chili sauce or catsup 1/2 cup
Parsley spring, garnish


  1. To make stuffing, combine breadcrumbs, cucumbers, red peppers, onions, parsley, 1-1/2 Tbsp. TABASCO® Sauce, 1-1/2 tsp. salt, lemon rind, thyme, 1/2 cup butter and water; mix well.
  2. Peel and dice 10 bananas; add to stuffing.
  3. Sprinkle fish fillets with remaining 2-1/2 tsp. salt, 1-1/2 Tbsp. TABASCO® Sauce and 1/4 cup lemon juice.
  4. Place 1/3 cup stuffing in center of each fillet; roll fish around stuffing; secure with wooden pick or small piece of uncooked spaghetti. Place seam-side down in hotel pans; baste with remaining 1/2 cup butter. Bake,uncovered, in a 350°F oven 20 minutes.
  5. In small bowl, mix mustard, Worcestershire, chili sauce and remaining 1/4 cup lemon juice. Peel remaining 15 bananas, cut into chunks and add to hotel pans; brush fish and bananas with mustard sauce. Bake until fish flakes when tested with fork and bananas are tender but not soft, about 10 minutes.
  6. Garnish with cucumber slices and parsley sprigs.

Yield: 25 servings