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Jamaican Fish

5 oz. oil
3 oz. banana liqueur
3 oz. pineapple juice
2 Tbsp. butter
Pinch of pepper, salt, and ground ginger
4 Fillets of fish (red Snapper is great)
2 eggs
1 tsp. water
1 cup flour
1 medium plantain or firm banana (optional, but good)

Put oil in skillet on medium heat. Combine flour, pepper, salt, and ginger. Beat together eggs and water; dredge fish. Saute fish in skillet, then remove fish (keeping it warm). Discard all but a bit of the oil, cut the plantain into small pieces (about 1/4 inch slices) and saute briefly, then remove. Add liqueur and juice; reduce to about 2 ounces. Whisk butter in and return plantains to skillet for about 1 minute. Put fish and plantains on warm plate; cover with sauce.

Serves 4

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