Preparation:
Melt 4 tablespoon butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes. Remove from heat and keep warm.
Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tablespoon butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve. |
