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6 tablespoon Butter, Unsalted
½ cup Raisins
½ cup Rum, Dark
1½ pound Pompano, Fillets
Seasoning, To Taste
4 tablespoon Flour
Melt 2/3 butter in heavy small skillet over medium high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, 4 minutes. Remove from heat and keep warm.
Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining butter in a heavy large skillet over medium high heat. Add fillets and fry until cooked through, turning once, 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. Sole could also be used.
½ cup Raisins
½ cup Rum, Dark
1½ pound Pompano, Fillets
Seasoning, To Taste
4 tablespoon Flour
Melt 2/3 butter in heavy small skillet over medium high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, 4 minutes. Remove from heat and keep warm.
Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining butter in a heavy large skillet over medium high heat. Add fillets and fry until cooked through, turning once, 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. Sole could also be used.
