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Ingredientes
- 24 ounce Pompano fillets - (four 6-ounce fillets) (or possibly other hard, white-fleshed fish such as escolar or possibly skate)
- 2 Tbsp. Bayou Blast - (Emeril"s Creole Seasoning) see * Note
- 1 Tbsp. Oil to 2 tbsps
- 1/4 c. Minced green olives
- 1/4 c. Minced black olives
- 1/4 c. Minced tomatoes
- 1/4 c. Diced grilled eggplant
- 2 Tbsp. Minced onion
- 1 Tbsp. Mashed roasted garlic cloves
- 1 1/2 tsp Minced rosemary
- 1 1/2 tsp Minced thyme
- 1 c. Veal stock
- 1/2 stk Chilled butter cut in small pcs Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Season fish fillets with Bayou Blast - (Emeril"s Creole Seasoning). Heat oil in a saute/fry pan, add in fillets and sear till golden brown-brown. Turn carefully and sear second side till golden brown-brown. Add in olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 min. Add in stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook proportionately.
- Whisk in butter a few pcs 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 270 | 95% |
| Total Fat 30.35g | 38% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.09g | |
| Cholesterol 30mg | 10% |
| Sodium 409mg | 17% |
| Potassium 144mg | 4% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.86g | 1% |
| Protein 1.55g | 2% |
