Receta Annie"S Peasant Style Pompano
by Global Cookbook

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	Raciónes: 4

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

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.