Try this Sauteed Sole Tobago with Bananas recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland
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Serving Size: 1 Serving (2364g) | ||
Recipe Makes: 1 | ||
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Calories: 5035 | ||
Calories from Fat: 3342 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 371.4g | 495 % | |
Saturated Fat 58.9g | 295 % | |
Monounsaturated Fat 194.5g | ||
Polyunsanturated Fat 97.6g | ||
Cholesterol 747.9mg | 230 % | |
Sodium 1392.7mg | 48 % | |
Potassium 7849.3mg | 207 % | |
Total Carbohydrate 170.4g | 50 % | |
Dietary Fiber 44.1g | 176 % | |
Sugars, other 126.3g | ||
Protein 283.9g | 406 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5035
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