Recipe: Red Snapper with Pecan-Banana Butter

Red Snapper with Pecan-Banana Butter
Yield: four servings

1/2 cup flour
2 tsp. hot paprika
1/4 tsp. dried thyme
1/2 tsp. salt
1/2 cup milk
3 Tbsp. peanut or canola oil
four 6-oz. red snapper fillets, catfish or haddock
4 Tbsp. butter
1/3 cup finely chopped pecans
1/4 tsp. nutmeg
pinch salt
1 large firm-ripe banana, diced
2 Tbsp. fresh lime juice
2 Tbsp. minced fresh cilantro or parsley

Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl.

Heat oil in a large skillet over medium heat until hot but not smoking.

Dip the fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about four minutes per side for one-inch fillets. Remove to a platter and keep warm. Drain cooking oil and wipe the skillet with paper towels.

Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about three minutes. Add bananas and cook, stirring, about one minute or just until heated through. Remove from heat and stir in lime juice and cilantro.

Place fillets on warm plates, spoon some sauce over each and serve immediately.