Fillet of Pompano with Rum Raisins
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4 Servings
6 tb Unsalted Butter
1/2 c Raisins
1/2 c Dark Rum
24 oz Pompano or Sole Fillets
Salt
Ground Pepper
1/4 c All-Purpose Flour
Melt 4 tb butter in heavy small skillet over medium-high heat. Add
raisins and rum and boil until liquid is reduced to 1/4 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
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