Peanut-Crusted Orange Roughy Fillets with Fried Bananas

Peel the bananas and cut them lengthwise into ¼" thick slices. In a large ovenproof skillet, heat 1-tablespoon butter and the oil until the foam subsides. Then saute the banana slices for one minute per side, or until they are golden. Transfer 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 a shallow dish the egg beaten with the salt and in another dish, the peanuts.

Dip the fish into the egg mixture, and then dredge it into the peanuts.

To the skillet add the remaining tablespoon of butter. When the foam subsides, saute the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and saute another two minutes more. Drizzle the fish with the lime juice and transfer the skillet to a pre-heated 450 degree oven and bake for 5 minutes.

NOTE: I got this recipe from a neighbor. She got it off the Food Network, where they said the recipe was courtesy of Gourmet Magazine. I bought frozen orange roughy fillets at Publix. They were in a 12-ounce package in the frozen foods. The package contained two 6-ounce fillets, each sealed in its own package. They were delicious! The bananas gave it a wonderful flavor. I used one large lime to get the juice and had more than enough. I bought a 6-ounce can of Planters Peanuts and crushed them in a hand-cranked crusher I have, but next time I’ll use my little Cuisinart to make them a bit more fine. I served this with Roasted New Potato Salad with Sage Leaves and a vegetable stir-fry. Again, this is half the given recipe.