Fillet of pompano with rum raisins

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

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