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Annie's Peasant-style Pompano

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, D, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 6-ounces pompano fillets (or other firm, white-fleshed fish such as escolar or skate)

    2. 1 to 2 tablespoons Creole spice

    3. 1 to 2 tablespoons oil

    4. 1/4 cup each chopped green and black olives

    5. 1/4 cup chopped tomatoes

    6. 1/4 cup diced grilled eggplant

    7. 2 tablespoons chopped onion

    8. 1 tablespoon mashed roasted garlic cloves

    9. 1 1/2 teaspoons each chopped rosemary and thyme

    10. 1 cup veal stock

    11. 1/2 stick butter, chilled and cut into small pieces

    12. Salt and pepper

    Instructions Jump to Ingredients ↑

    1. Season fish fillets with spice. Heat oil in a saute pan, add fillets and sear until golden brown. Turn carefully and sear second side until golden brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables.

    2. Yield : 4 servings

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