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Fillet Of Pompano with Rum Raisins

6 tablespoons unsalted butter
1/2 cup raisins
1/2 cup dark rum
24 ounces pompano or sole fillets
ground pepper
1/4 cup all-purpose flour

Melt 4 tablespoon butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes. Remove from heat and keep warm.

Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tablespoon butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve.

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