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Annie's Peasant-style Pompano

Instructions

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.

Yield: 4 servings

Ingredients

  • 4 6-ounces pompano fillets (or other firm, white-fleshed fish such as escolar or skate)
  • 1 to 2 tablespoons Creole spice
  • 1 to 2 tablespoons oil
  • 1/4 cup each chopped green and black olives
  • 1/4 cup chopped tomatoes
  • 1/4 cup diced grilled eggplant
  • 2 tablespoons chopped onion
  • 1 tablespoon mashed roasted garlic cloves
  • 1 1/2 teaspoons each chopped rosemary and thyme
  • 1 cup veal stock
  • 1/2 stick butter, chilled and cut into small pieces
  • Salt and pepper

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