Sauteed sole tobago with bananas

Yield: 1 Servings

Measure Ingredient
½ cup Vegetable oil
8 \N Filets sole or flounder
¼ cup Butter
2 cups Bananas; diagonally sliced
1 cup Pecan halves
½ cup Fresh lime juice
1 cup Dry white wine or light stock
¼ cup Coarsely chopped fresh herb (mint parsley coriander basil or tarragon)
\N \N Flour for dredging

Preheat oil in heavy sauce pan over medium-high heat. Dredge fish fillets lightly in flour. Saute until golden brown, about 3 minutes each side.

Remove to warm platter. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high heat; add butter. When foamy and just starting to brown, add bananas and pecans. Toss and cook for 1 minute. Add lime juice and wine. Cook for another 2 minutes. Add fresh herbs. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.

Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland <kirkland@...> on Nov 16, 1997

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