Yield: 4 servings
Measure | Ingredient |
---|---|
6 tablespoons | Unsalted Butter |
½ cup | Raisins |
½ cup | Dark Rum |
24 ounces | Pompano or Sole Fillets |
\N \N | Salt |
\N \N | Ground Pepper |
¼ cup | All-Purpose Flour |
Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to ¼ cup, about 4 minutes. Remove from heat and keep warm.
Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve.
Source: Unknown Typed by Katherine Smith