Recipe - Sauteed Sole Tobago With Bananas

One half cup Vegetable oil
8 Filets sole or flounder
One fourth cup Butter
2 cup Bananas; diagonally cut or sliced up
1 cup Pecan halves
One half cup Fresh lime juice
1 cup Dry white wine or light
stock
One fourth cup Coarsely chopped fresh herb
(mint parsley coriander
basil or tarragon)
Flour for dredging

Preheat oil in heavy sauce pan over mediumhigh 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 recipeludigest Volume 01 Number 262 by James and Susan Kirkland
kirkland@gj.net on Nov 16, 1997