Hey, how's about some more recipes as a change from all the posting- woes talk? I've been browsing library cookbooks and copying recipes for myself. May as well share some of them with you. Have not tried any of them yet. I'm in "island" mode right now, so all are from the Caribbean. The author's notes about the recipes are at the end. * Exported from MasterCook * Fish Fillets In Bananas & Rum Recipe By :John DeMers Serving Size : 6 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons butter 6 white fish fillets -- (about 8 ounces each) 12 small ripe but firm red or yellow bananas 1 1/2 tablespoons minced gingerroot 2 Scotch Bonnet or jalapeno chiles -- finely chopped 2 medium onions -- minced 2 garlic cloves -- minced 1 tomato -- finely chopped 1/3 cup minced parsley 3/4 cup light rum 3/4 cup Fish Stock -- (page 26) or chicken broth 1/2 pint whipping cream -- (1 cup) parsley sprigs lime wedges Melt 1/4 cup butter in a large nonstick skillet. Add fillets; cook until browned. Then remove browned fillets from pan; set aside. Peel bananas and chop half of them, slicing others in half lengthwise. Reduce heat to medium-high, then add banana halves and remaining butter to skillet. Cook until banana halves are lightly browned. Remove carefully from skillet; keep warm. Add gingerroot and chiles to skillet; cook, stirring, 1 minute. Mix in onions and garlic; cook 5 minutes, stirring often. Add tomato and chopped bananas, then cook, stirring, until bananas are soft, about 2 minutes. Mix in parsley, then remove mixture from skillet and keep warm. Wipe skillet clean. Add rum, stock and cream. Bring to a boil over high heat, then add browned fillets and any of their juices. Cover and simmer 5 minutes, turning fillets halfway through. Lift fish from pan, keeping it warm in oven while boiling pan liquid until it is reduced to 1/2 cup, about 6 minutes. To serve, arrange 1 fish fillet and 2 banana halves on each of 6 warmed dinner plates. Spoon reduced sauce onto fish and mound banana relish alongside or over fish. Garnish with parsley sprigs and lime wedges. Makes 6 servings: Cuisine: "Caribbean" Source: ""Caribbean Cooking" ISBN 0-89586-786-9" Copyright: "1989 John DeMers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 25g Fat (87.8% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 147mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. NOTES : Here's an intriguing departure from the Caribbean tradition of family-style service. With just the right dash of nouvelle cuisine, each plate becomes an arrangement of fish fillet, banana halves and banana relish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0