How to make it

  • Stir together 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 fish in milk then flour mixture and cook in hot oil in batches until browned on bottom.
  • Turn fillets and brown other side 4 minutes then remove to 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 1 minute or just until heated through.
  • Remove from heat and stir in lime juice and cilantro.
  • Place fillets on warm plates then spoon some sauce over each and serve immediately.

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