Sauteed Sole Tobago With Bananas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish &, Seafood | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 8 | Filets sole or flounder | |
| 1/4 | c | Butter |
| 2 | c | Bananas, diagonally sliced |
| 1 | c | Pecan halves |
| 1/2 | c | Fresh lime juice |
| 1 | c | Dry white wine or light |
| stock | ||
| 1/4 | c | Coarsely chopped fresh herb |
| mint parsley coriander | ||
| basil or tarragon | ||
| Flour for dredging |
INSTRUCTIONS
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@gj.net> on Nov 16, 1997
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 2583
Calories From Fat: 2042
Total Fat: 235.4g
Cholesterol: 125.7mg
Sodium: 230.6mg
Potassium: 2213.1mg
Carbohydrates: 132.4g
Fiber: 23.4g
Sugar: 62.4g
Protein: 17.9g