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| 4 | Pompano fillets -; (6 oz ea) |
| | (or other firm; white-fleshed fish such |
| | As escolar or skate) |
| 1 Esslöffel | Bayou Blast - (to 2 tbspns); see * Note |
| 1 Esslöffel | Oil -; (to 2 tbspns) |
| 1/4 Tasse | green Olives chopped |
| 1/4 Tasse | black olives chopped |
| 1/4 Tasse | tomatoes chopped |
| 1/4 Tasse | Diced grilled eggplant |
| 2 Esslöffel | onion chopped |
| 1 Esslöffel | Mashed roasted garlic cloves |
| 1 1/2 Teelöffel | rosemary chopped |
| 1 1/2 Teelöffel | thyme chopped |
| 1 Tasse | Veal stock |
| 1/2 | Stick Butter; chilled, and |
| | Cut into small pieces |
| | salt |
| | black pepper freshly ground |
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* 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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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