A delicious and unusual dish, Halibut with Bananas makes a tasty lunch or dinner meal. with creamed potatoes and cauliflower and accompany with a bottle of well-chilled Zeltinger white wine.
3 oz. fresh white breadcrumbs
1 egg, lightly beaten with
2 tablespoons milk,
1 teaspoon salt and
½ teaspoon white pepper
4 large halibut steaks
3 tablespoons vegetable oil
1 oz. butter
1 oz. flaked almonds
1 tablespoons soft brown sugar
1 tablespoon fresh lemon juice
4 small bananas, peeled and halved lengthways
Place the breadcrumbs on one plate and the seasoned egg and milk mixture in another. Dip the fish steaks first in the egg and milk mixture, and then in the breadcrumbs, coating them thoroughly on both sides and shaking off any excess crumbs. Set the fish aside.
In a large, heavy frying-pan, heat the oil over moderate heat. When the oil is hot, add the fish and cook for 8 to 10 minutes on each side, or until the steaks are browned and flake easily when tested with a fork.
Remove the pan from the heat. Remove the fish steaks from the pan and arrange them on a warmed serving dish. Keep them hot.
Wipe out the frying-pan with kitchen paper towels. Return the pan to moderate heat and add the butter. When the foam subsides, add the flaked almonds and cook them, stirring frequently, for 3 minutes, or until they are lightly browned.
Stir in the sugar, lemon juice and bananas and cook, turning the bananas once, for a further 3 minutes, or until the bananas are very tender but not mushy, and the sugar has formed a caramel syrup.
Remove the pan from the heat and arrange the banana mixture around the fish. Serve immediately.