Ingredients

5 oz. oil
3 oz. banana liqueur
3 oz. pineapple juice
2 Tbsp. butter
Pinch of pepper, salt, and ground
ginger
4 fillets of fish (red snapper is
great)
2 eggs
1 tsp. water
1 C. flour
1 med. plantain or firm banana
(optional, but good)

Cooking Instructions

Put oil in skillet on medium heat. Combine flour, pepper, salt, and ginger. Beat together eggs and water; dredge fish. Saute fish in skillet, then remove fish (keeping it warm). Discard all but a bit of the oil, cut the plantain into small pieces (about 1/4 inch slices) and saute briefly, then remove. Add liqueur and juice; reduce to about 2 ounces. Whisk butter in and return plantains to skillet for about 1 minute. Put fish and plantains on warm plate; cover with sauce. Serves 2 hungry Boy Scouts, 4 average folks, or 8 ladies on a diet!

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)