South Sea Island Fish

1 lb. White Fish Fillets, Perch, Flounder, Sole, etc.
1/2 cup plain flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. paprika
1/4 cup vegetable oil
1/2 cup sherry or white wine
1/2 tsp. ginger
2 Tbsp. lemon juice
2 Tbsp. brown sugar
4 bananas
1/4 cup slivered toasted almonds

Coat Fillets with mixture of flour, salt, pepper and paprika. Heat oil in a large skillet. Add Fillets and allow to cook until brown on both sides. Remove to a hot platter. In the same skillet combine sherry, ginger lemon juice and brown sugar. Peel bananas, cut into halves lengthwise and simmer in wine sauce for 2 minutes. Place bananas beside fish, spooning sauce over both. Garnish with almonds.

Yield: 4 servings

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