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Ingredients

• 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

Description

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…

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