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Ingredients
- 2 x unripe bananas
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- Â Â two (6 to 8-oz) skinless flounder or possibly orange roughy fillets
- 1/2 tsp grnd cumin
- 1 lrg egg
- 1/4 tsp salt
- 2/3 c. finely minced unsalted peanuts
- 4 tsp fresh lime juice plus lime wedges as an accompaniment
Directions
- Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a
- large ovenproof skillet heat 1 Tbsp. of the butter and the oil over moderately high heat till the foam subsides, in the fat saute/fry the banana slices for 1 minute on each side, or possibly till they are golden brown, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the
- cumin and salt and pepper to taste. Have ready in separate shallow dishes
- the egg beaten with the salt and the peanuts. Dip each fillet in the egg mix, letting the excess drip off, and dredge it in the peanuts. To the skillet add in the remaining 1 Tbsp. butter, heat it over moderately
- high heat till the foam subsides, and in it saute/fry the fillets for 3 min. Turn the fillets, top them with the banana slices, and saute/fry them for 2 min more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450F. oven, and bake the fish for 5 min. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 211g | |
| Calories 986 | |
| Calories from Fat 829 | 84% |
| Total Fat 92.88g | 116% |
| Saturated Fat 25.6g | 102% |
| Trans Fat 0.35g | |
| Cholesterol 270mg | 90% |
| Sodium 967mg | 40% |
| Potassium 822mg | 23% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 9.3g | 31% |
| Sugars 4.83g | 3% |
| Protein 33.99g | 54% |
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