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1/2 cup flour
2 teaspoons hot paprika
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup milk
3 tablespoons peanut or canola oil
4 (6-ounce) red snapper fillets, catfish or haddock
4 tablespoons butter
1/3 cup finely chopped pecans
1/4 teaspoon nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 tablespoons fresh lime juice
2 tablespoons 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, not smoking.

Dip 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 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.

Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 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. Makes 4 servings.

"Go Bananas" by Susan Quick

Thursday, June 21, 2001