- Serves 4.
- 4 bananas, not quite ripe and very firm
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 4 (6 oz.) orange roughy fillets
- 1 teaspoon ground cumin
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/2 cups finely chopped pecans
- 2 Tablespoons fresh lime juice
Peel bananas and cut lengthwise into 1/4-inch slices. In large, ovenproof skillet, heat oil and half the butter over moderately high heat until foam stops. Sauté banana slices one minute on each side or until golden. Move them to a plate and drain on a paper towel. Pat fish dry and sprinkle with cumin, salt, and pepper. Combine beaten egg with salt mixture in a shallow dish. Dip each fish fillet in egg mixture and dredge in chopped nuts. Add remaining butter to the skillet and heat until foam stops. Sauté fillets 2 to 3 minutes. Turn them over and top with banana slices. Sauté 2 minutes more. Drizzle with lime juice and transfer skillet to a preheated 450° oven. Bake 6 minutes longer. Serve immediately.