Ingredients:
250ml oil
60g plain flour seasoned with salt and freshly ground black pepper
6 Bermuda Rock Fish (black grouper) fillets (about 225g each), boned and skinned (or any other white fish)
125ml dark rum
250ml cream
100g butter, softened
100g slivered almonds
4 Bermuda bananas, cut into 6mm thick slices
Salt and freshly-ground black pepper, to taste
7g fresh parsley, chopped, for garnish
Method:
Heat the oil in a wok or deep-sided frying pan over medium to high heat.
Place the flour in a shallow plate, season with salt and pepper, and mix until combined. Dredge the fish fillets in the flour mixture and sauté in the hot oil until they are golden brown.
Drain the oil from the skillet and add the dark rum. Flambé immediately, and cook for 20 seconds to burn off some of the alcohol. Add the cream and half the butter, seasoning lightly with salt and pepper.
Cook everything for approximately 5 minutes. Remove the pan from heat and set aside to rest.
In a separate pan, melt the remaining butter and then add the almonds. Let the almonds fry for a minute, then add the sliced bananas and cook for 2 minutes.
Arrange the fried fish fillets on a warmed serving platter and top with almonds and bananas. Drizzle the sauce around and over the fish.
Add a little rum on top and garnish with parsley. Serve hot.
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