This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce.
Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.
Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.
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Made this last night for dinner. Absolutely delicious. This is definitely a keeper. Thank you Fine Foods. It will be one we will make often.
We've made this recipe numerous times and it is always well received.
Delicious and quick recipe. The bananas were a nice surprise that added a different texture. Everyone loved it when I tried it out!! I used sole instead and also added some oyster sauce and fish sauce to it which gave it more depth.
One of my new favorite 15 minute recipes. Like others, I use cod, as my local grocers in TX do not carry hallibut. Other changes include using 2x's the red curry and salt. I've tried adding sugar as well - but don't think it needs it. It is key to use green bananas. If they are anything but that...they will turn mushy in the heat and add too much sweetness.
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