Prep 10 mins
Cook 15 mins
An unexpected mix of flavors and textures, sweet and savory.
- 2 unripe bananas
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3⁄4-1 lb flounder fillets
- 1⁄2 teaspoon ground cumin
- 1 egg
- 1⁄4 teaspoon salt
- 2⁄3 cup finely chopped unsalted peanuts
- 4 teaspoons fresh lime juice
- lime wedge (garnish)
- Preheat oven to 450°F.
- Peel and quarter bananas lengthwise.
- Heat 1 tbsp butter and 1 tbsp oil in a 12-inch ovenproof skillet over medium-high heat.
- Sauté banana slices, 1 minute per side or until golden.
- Remove from skillet and reserve.
- Rinse flounder with water and pat dry.
- Sprinkle with the cumin.
- Dust with salt and pepper (to taste).
- In a shallow bowl, beat egg and 1/4 tsp salt.
- Spread peanuts in a shallow dish (reduce salt to 1/8 tsp in egg mixture if using salted peanuts).
- Dip each flounder fillet in the egg mixture, and dredge immediately in the peanuts.
- Add remaining 1 tbps butter to skillet, heating until melted but not brown.
- Sauté the fillets for 3 minutes on one side.
- Flip fillets, topping them with banana slices, and sauté for 2 minutes more.
- Sprinkle fish with lime juice and transfer the skillet the 450°F oven.
- Bake the fish for 5 minutes or until fish flakes easily with a fork.
- Serve with lime wedges.
- Nicely accompanied by fruited rice or couscous.