Thai-Style Halibut and Banana Curry with Peanuts

INGREDIENTS:

1 cup            Coconut milk, well-shaken (not light)

1 Tbs.           Thai red curry paste

12 oz.           Halibut fillet, skinless, about 1 1/2in thick

tt                 Kosher salt

1 ea              Lime, medium, zest finely grated, then halved

3 ea              Scallions, medium, thinly sliced (white and green parts separated)

1-2                Banana, underripe or barely ripe, halved legnthwise then sliced 1/2 in

2 Tbs             Peanuts, roasted and chopped

1/2 cup          Cilantro, fresh and lightly packed

INSTRUCTIONS:

In a 10-in straight sided saute pan whisk the coconut milk and curry paste until smooth.  Sprinkle the fish with 1/2 tsp. salt; then sprinkle with 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, skin 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 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 cente (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.