Ingredients

　　2 unripe bananas

　　2 tablespoons unsalted butter

　　1 tablespoon vegetable oil

　　two 6- to-8 ounce skinless flounder or orange roughy fillets

　　1/2 teaspoon ground cumin

　　1 large egg

　　1/4 teaspoon salt

　　2/3 cup finely chopped unsalted peanuts

　　4 teaspoons fresh lime juice plus lime wedges as an accompaniment

　　Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them 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 separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.