Recipe - Fillet Of Pompano With Rum Raisins

6 tablespoon Unsalted Butter
One half cup Raisins
One half cup Dark Rum
24 ounce Pompano or Sole Fillets
Salt
Ground Pepper
One fourth cup AllPurpose Flour

Melt 4 tablespoon butter in heavy small skillet over mediumhigh heat. Add raisins
and rum and boil until liquid is reduced to One fourth 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 tablespoon butter in a heavy large skillet over mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini