| 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
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