Caribbean Macadamia-Crusted Fish with Banana Chutney

2 ripe bananas

½ cup sultana raisins, plumped in 1 tablespoon hot water

2 tablespoons fresh lime juice

Pinch of allspice

1 cup heavy coconut cream

1 to 2 teaspoons red curry paste

2 cups pulverized macadamia nuts

½ cup panko breadcrumbs

½ cup unsweetened coconut flakes

1 cup rice flour

2 egg whites, beaten

4 (6-ounce) fish fillets (such as snapper, grouper, cod or halibut), room temperature

Clarified butter or peanut oil, for frying

In a medium bowl, mash the bananas until smooth. Stir in the raisins, lime juice and allspice. Cover and reserve.

In a small saucepan over medium heat, whisk together the coconut cream and red curry paste, adjusting the curry to taste. Warm through and then remove from the heat.

Prepare a sheet pan with an elevated wire rack. In a small bowl, combine the macadamia nuts, breadcrumbs and coconut flakes and mix well. Set up a breading station with 3 shallow bowls – one each for the flour, egg and nut mix. Pat the fish fillets dry and dip each in flour, then egg and then nut mix, fully coating them. Place on the prepared pan and let rest for 10 to 30 minutes.

In a large sauté pan over medium-high heat, add enough butter or oil to reach half the height of the fish. Heat the fat until a breadcrumb sizzles when added to the pan. Using tongs, carefully place each fillet in the pan and cook, turning once, until golden brown on both sides. Transfer onto paper towels to drain.

Divide the chutney between 4 plates. Top each with a fish fillet and serve the red curry sauce on the side.