Sauteed sole tobago with bananas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 8 | 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) |
| Flour for dredging | ||
Directions
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