SautÃ©ed Sole Tobago with Bananas, Pecans and Lime
1/2 cup vegetable oil
8 filets of sole or flounder
1/4 cup butter
2 cups diagonally sliced bananas (1/2" slices)
1 cup pecan halves
1/2 cup fresh lime juice
1 cup dry white wine
1 cup light stock
1/4 cup coarsely chopped fresh herbs (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. SautÃ© 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 head; 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.