Annie's peasant-style pompano
4 servings
Ingredients
| Quantity | 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 - {emerils 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 | |
Directions
* 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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