astray recipes: Annie's peasant-style pompano

Categories: emeril
Yield: 4 servings

Measure	Ingredient
24.00 ounce	pompano fillets -; (four 6-oz fillets)
1	(or other firm; white-fleshed fish such
1	as; escolar or skate)
2.00 tablespoon	bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon	oil; to 2 tbsps
¼ cup	chopped green olives
¼ cup	chopped black olives
¼ cup	chopped tomatoes
¼ cup	diced grilled eggplant
2.00 tablespoon	chopped onion
1.00 tablespoon	mashed roasted garlic cloves
1½ teaspoon	chopped rosemary
1½ teaspoon	chopped thyme
1.00 cup	veal stock
½	stick chilled butter; cut in small pieces
1	salt; to taste
1	freshly-ground black pepper; to taste

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Season fish fillets with Bayou Blast - {Emeril’s Creole Seasoning}.

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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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annie's peasant-style pompano