Prep 10 mins
Cook 15 mins
A requested favorite served at the Black Dog restaurant on Martha's Vineyard. This is a fun, tropical combination of ingredients and flavors. It's pretty healthy, too. Enjoy!
- 236.59 ml flour
- 2.46 ml kosher salt
- 1.23 ml fresh ground black pepper
- 907.18 g flounder, flillets
- 2 eggs, beaten
- 29.58 ml canola oil
- 14.79 ml unsalted butter
- 59.14-118.29 ml sliced almonds
- 2 ripe bananas, sliced
- 59.14 ml rum
- 29.58 ml unsalted butter
- 0.25 ml ground nutmeg
- kosher salt & freshly ground black pepper, to taste
- Warm oven to 200 degrees F. or lowest setting - to keep fish warm.
- Mix the flour with the salt and pepper on a large plate.
- Dredge the flounder in the flour, shake off excess, and dip in the beaten egg.
- Combine the butter and oil in a large saute pan and put over med-high heat.
- Add the flounder fillets and saute quickly, about 2-3 minutes per side.
- Remove from the pan and set aside in a warm oven.
- To the same pan, add the almonds and saute briefly, then add banana slices.
- Hold pan away from the heat (very important so it doesn't flame) and add rum. * Never pour rum directly from the bottle into a hot pan, since it is highly flamable.
- Return the pan to heat.
- Add the butter and nutmeg - adjust seasoning.
- Cook briefly and pour sauce over the flounder.
I really enjoyed this recipe, but I was prepared for a "sweet" fish dish. Quick and easy to prepare, and the flavors are great. In the future, I think I'd half the amount of banana and leave the almonds (I used the larger amount) and rum the same. The breading was perfect for the sauce, nice and brown and not overpowering the flavors. I'm glad I stepped into the wild side and tried this recipe! It was like dessert for dinner! Thanks for sharing. Made for Photo Tag.