Jamaican Sole or Flounder

4 4oz pieces of sole

2 Ripe bananas
1 Cup grapefruit juice
1/4 Cup special crumbs
1/4 teaspoon curry powder
1/4 Cup sliced almonds
2 teaspoons butter

Peel and cut in half crosswise. Roll sole around banana and place in oven proof dish. Add grapefruit juice. Top with crumbs, curry and almonds. Dot with butter.

Special crumbs

1/2 lb Saltine crackers
1/2 lb Ritz crackers
1/4 Cup grated parmesan cheese
1 teaspoon paprika
1/3 Cup melted butter
1/4 Cup sherry
1/4 Cup chopped scallions ( green part only)

Crush crackers in food processor. Mix in parmesan cheese and paprika. Add butter, sherry and scallions. Mixture should be moist but not wet. Add more crackers if its too wet. Topping can be stored in tight container for up to 4 weeks in the refrigerator.


Baked Stuffed Sole or Flounder

1 1/2 Lbs fish
1 1/2 cups fresh bread crumbs
8 oz package crabmeat
1/2 cup celery, minced
1/8 teaspoon tarragon
1/4 white wine
1 1/2 tablespoons lemon juice
1/2 teaspoon onion powder
1/8 teaspoon pepper & salt
1/4 cup butter, melted
Paprika for garnish

Preheat oven to 350. Combine crabmeat, bread crumbs, celery, onion power, pepper, salt and tarragon. Add 2 tablespoons of melted butter. Divide crab mixture among fillets and overlap fillets and fasten with tooth picks. Place in oven proof baking dish. Mix lemon juice, wine and remaining butter. Pour over fish. Baked 25-30 minutes and baste 1-2 times while cooking.