Fillet of pompano with rum raisins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Unsalted Butter |
| ½ | cup | Raisins |
| ½ | cup | Dark Rum |
| 24 | ounces | Pompano or Sole Fillets |
| Salt | ||
| Ground Pepper | ||
| ¼ | cup | All-Purpose Flour |
Directions
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