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13.43 Additional recipes

13.43.1 Sautéd sole tobago with bananas, pecans and lime

  1. Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
  2. Dredge 8 filets of sole or flounder lightly in flour.
  3. Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
  4. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
  5. When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
  6. Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
  7. Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
  8. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
  9. Thanks to Turbana Corporation (www.turbana.com).

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