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Sole With Papaya

Mexican.Chef's picture
  Firm ripe papaya 1 1⁄4 Pound (450 To 565 Gram, 1 Piece)
  Fresh skinless sole fillets/Pompano fillets 1 Pound (450 Gram)
  Fresh lime juice 60 Milliliter (1/4 Cup)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  All purpose flour 80 Milliliter (1/3 Cup)
  Butter/Margarine 60 Milliliter (1/4 Cup)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Ground cinnamon 1⁄8 Teaspoon (0.5 Milliliter)
  Piloncillo 15 Milliliter (1 Tablespoon)

1. Cut papaya lengthwise in half; scoop out seeds and discard. Pare papaya; cut length wise into 1/2 inch (1.3-cm) thick slices.
2. Sprinkle fish with 1 tablespoon (15 mL) lime juice; let stand 5 minutes.
3. Sprinkle fish with salt. Place flour on waxed paper. Dip fish in flour to coat both sides; shake off excess.
4. Heat 2 tablespoons (30 mL) butter and the oil in 12-inch (30-cm) skillet over medium-high heat until foamy. Add as many fish fillets as will fit in single layer without crowding. Cook, turning once, until golden on outside and opaque throughout, 1 1/2 to 2 minutes per side. Remove to warm serving platter; keep warm. Repeat with any remaining fillets.
5. Add remaining 2 tablespoons (30 mL) butter to skillet; heat over medium heat un-til bubbly. Add papaya; sprinkle with cinnamon. Cook, turning papaya over gently, just until heated through, about 1 minute. Remove papaya with slotted spatula; arrange on platter with fish.
6. Sprinkle piloncillo over drippings in skillet; stir to mix. Stir in remaining 3 tablespoons (45 mL) lime juice. Heat over medium-high heat to boiling; cook and stir until sauce is slightly thickened, 1 to 1 1/2 minutes. Spoon sauce over fish

Recipe Summary

Main Dish

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