Fish With Pecan and Banana Butter |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Snapper was the original recipe. Haddock or any white fish you have, like or caught will do well. Ingredients:
1/2 cup flour |
2 teaspoons paprika (hot) |
1/4 teaspoon thyme, dried |
1/2 teaspoon salt |
1/2 cup milk (try coconut milk) |
3 tablespoons canola oil (peanut would be good too) |
24 ounces fish fillets |
4 tablespoons butter |
1/3 cup pecans, chopped finely |
1/4 teaspoon nutmeg |
1 banana, large ripe and diced |
2 tablespoons lime juice |
2 tablespoons cilantro, minced (parsley will do in a pinch) |
Directions:
1. Mix flour, paprika, thyme and salt on a large plate.
2. Pour milk into a shallow bowl.
3. Heat oil in large skillet over medium heat.
4. Dip fish in milk, then flour mix.
5. Cook in hot oil (batches if need be) until browned on the bottom. Turn. About 4 minutes per side or till flakey.
6. Remove to platter and keep warm.
7. Drain oil and wipe skillet with paper towel.
8. Heat butter over medium heat and add pecans, nutmeg and salt. Cook stirring until pecans are lightly browned about 3 minutes.
9. Add banans and cook, stirring about 1 minute or just until heated through.
10. Remove fro heat and stir in lime juice and cilantro.
11. Place fillets on warm plates and spoon sauce over each and serve immediately.
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