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Sauteed Sole Tobago with Bananas

1/2 c Vegetable oil
8 Filets sole or flounder
1/4 c Butter
2 c Bananas; diagonally sliced
1 c Pecan halves
1/2 c Fresh lime juice
1 c Dry white wine or light stock
1/4 c Coarsely chopped fresh herb (mint parsley coriander basil or tarragon)
Flour for dredging


Preheat oil in heavy sauce pan over medium-high 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.




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