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Annie's Peasant-style Pompano

Annie's Peasant-style Pompano

This fish is topped with a relish of olives, tomatoes and eggplant. To prepare the eggplant, slice it into thin rings, salt it and set aside for 20 minutes. Pat dry with paper towels, drizzle olive oil on both sides and grill about 4 minutes. Dice it and set aside. Stir it into the dish at the end so that the eggplant will keep its shape.

  • Yield: 4 servings


  • Four 8-ounce pompano fillets (or other firm, white-fleshed fish such as escolar or skate)
  • 1 to 2 teaspoons Creole seasoning
  • Wondra or other instant flour, for dusting
  • 1/4 cup olive oil
  • 3/4 cup each chopped green and black olives
  • 1 cup chopped tomatoes
  • 1/4 cup chopped onion
  • 1 tablespoon mashed roasted garlic cloves
  • 1 1/2 teaspoons each chopped rosemary and thyme
  • 1 cup veal stock or beef or chicken broth
  • 1/2 stick butter, chilled and cut into small pieces
  • 1 cup diced grilled eggplant
  • Salt and pepper
  • Extra-virgin olive oil for serving


  • Season fish fillets with spice and lightly dust with flour. Heat oil in a large saute pan, add fillets and sear until golden brown. Turn carefully and sear second side until golden brown. Remove from the pan and set aside. Add the olives, tomatoes, onion, garlic, and herbs. Stir vegetables around and cook for 3 minutes. Return the fish to the pan, add the 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 fold in the eggplant. Adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables, and extra-virgin olive oil if desired.