Serves 2.

1 green-tipped, lg. banana, peeled
1 tsp. each: ground coriander, cumin, ginger
1/4 tsp. hot red pepper flakes
2 tsp. vegetable oil
2 white fish steaks (such as halibut)
3 tbsp. peanut butter
1 c. non-fat milk
1 tsp. coconut extract
1 c. diced cucumber
1/4 c. chopped cilantro
Zest and juice from 1/2 lemon
1 tsp. lime zest

Cut banana in half crosswise, then lengthwise into four pieces. Combine spices and pepper flakes. Sprinkle 1 teaspoon over bananas and fish. In non-stick skillet, brown bananas in oil on both sides (two to three minutes). Remove to two serving plates. Add fish to skillet. Brown on both sides. Cook seven to eight minutes. Remove to plates with bananas and keep warm.

Add peanut butter to warm skillet to soften. Gradually whisk in milk until blended. Add coconut extract and remaining spice mix. Simmer three to five minutes to reduce and thicken slightly. Remove from heat. Stir in cucumber, cilantro, lemon zest, 1 teaspoon lemon juice and lime zest. Spoon over fish.