Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Annie's Peasant-style Pompano Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Pompano fillets -, 6 oz ea
or other firm
white-fleshed fish such
As escolar or skate), As escolar or skate
1 Tablespoon(s) Bayou Blast -, to 2 tbspns
see * Note
1 Tablespoon(s) Oil -, to 2 tbspns
1/4 Cup(s) Chopped green olives
1/4 Cup(s) Chopped black olives
1/4 Cup(s) Chopped tomatoes
1/4 Cup(s) Diced grilled eggplant
2 Tablespoon(s) Chopped onion
1 Tablespoon(s) Mashed roasted garlic cloves
1 1/2 Teaspoon(s) Chopped rosemary
1 1/2 Teaspoon(s) Chopped thyme
1 Cup(s) Veal stock
1/2 Stick Butter, chilled and
cut into small pieces
Salt, to taste
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 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. This recipe yields 4
servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-115 broadcast 01-14-1998) Downloaded
from their Web-Site - Formatted for MasterCook
by Joe Comiskey, aka MR MAD - -or- 03-21-1998 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 446
Calories From Fat: 345
Total Fat: 39g
Cholesterol: 117.3mg
Sodium: 314.6mg
Potassium: 612.1mg
Carbohydrates: 2.7g
Fiber: 1.1g
Sugar: <1g
Protein: 21.5g

Scale this recipe to Servings [?]