Annie's peasant-style pompano

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@...


Recipe by: Emeril Lagasse

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