Sole With Papaya Recipe


Main Ingredient


 Firm ripe papaya1 1⁄4 Pound (450 To 565 Gram, 1 Piece)
 Fresh skinless sole fillets/Pompano fillets1 Pound (450 Gram)
 Fresh lime juice60 Milliliter (1/4 Cup)
 Salt1⁄4 Teaspoon (1 Milliliter)
 All purpose flour80 Milliliter (1/3 Cup)
 Butter/Margarine60 Milliliter (1/4 Cup)
 Vegetable oil15 Milliliter (1 Tablespoon)
 Ground cinnamon1⁄8 Teaspoon (0.5 Milliliter)
 Piloncillo15 Milliliter (1 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 1787 Calories from Fat 862

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 45.9 g229.7%

Trans Fat 0 g

Cholesterol 385 mg

Sodium 1886.4 mg78.6%

Total Carbohydrates 162 g54.1%

Dietary Fiber 12.9 g51.7%

Sugars 59.1 g

Protein 70 g140.2%

Vitamin A 154.3% Vitamin C 630.1%

Calcium 26.9% Iron 24.3%

*Based on a 2000 Calorie diet


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