Instructions: Melt 4 tb 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 tb 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.

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