Fish Fillet with Pecan and Banana

Name: Fish Fillet with Pecan and Banana
Yield: 4
Ingredients: 2 bananas; 4 tablespoons of butter or margarine; 4 fish fillets, cod or red snapper; 4 tablespoons of butter or margarine; 1/2 cup of raw pecans; 2 tablespoons of butter or margarine; 2 tablespoons of lemon juice; 2 tablespoons of chopped parsley

1
2 bananas
2
4 tablespoons of butter or margarine
3
4 fish fillets, cod or red snapper
4
4 tablespoons of butter or margarine
5
1/2 cup of raw pecans
6
2 tablespoons of butter or margarine
7
2 tablespoons of lemon juice
8
2 tablespoons of chopped parsley

Ingredients

1
2 bananas
2
4 tablespoons of butter or margarine
3
4 fish fillets, cod or red snapper
4
4 tablespoons of butter or margarine
5
1/2 cup of raw pecans
6
2 tablespoons of butter or margarine
7
2 tablespoons of lemon juice
8
2 tablespoons of chopped parsley

Directions

1
In a large skillet, fry the bananas, cut in half lengthwise and then quartered, in 4 tablespoons of butter until golden brown
2
Fry for 1 minute per side or until cooked through
3
Remove with a slotted spoon and place on a plate
4
Keep warm
5
Remove excess butter from the pan and wipe clean with paper towel
6
Add an additional 4 tablespoons of butter to the pan and fry the fish fillets for 2 minutes per side or until cooked through
7
Place the fish on a plate and top with the bananas
8
Fry the pecans in 2 tablespoons of butter until toasted
9
Remove the skillet from the heat and add lemon juice and parsley
10
Pour over the fish, serving in 4 portions.