Ingredients

• 4 unripe bananas
• 4 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 (6 to 8-ounce) skinless flounder or orange roughy fillets
• 1 teaspoon ground cumin
• 2 large eggs
• 1/2 teaspoon salt
• 1 1/3 cups finely chopped unsalted peanuts
• 3 tablespoons fresh lime juice
• Lime wedges, as an accompaniment

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Instructions

1. Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides, saute the banana slices for 1 minute on each side, or until they are golden, 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 1 shallow dish the egg beaten with the salt, in another shallow dish, the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 2 tablespoons butter, heat it over moderately high heat until the foam subsides, and in it saute the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and saute them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450 degree oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 4 heated plates and serve them with the lime wedges.;