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Ingredients

• 4 6-ounces pompano fillets (or other firm, white-fleshed fish such as escolar or skate)
• 1 to 2 tablespoons Creole spice
• 1 to 2 tablespoons oil
• 1/4 cup each chopped green and black olives
• 1/4 cup chopped tomatoes
• 1/4 cup diced grilled eggplant
• 2 tablespoons chopped onion
• 1 tablespoon mashed roasted garlic cloves
• 1 1/2 teaspoons each chopped rosemary and thyme
• 1 cup veal stock
• 1/2 stick butter, chilled and cut into small pieces
• Salt and pepper

Description

Annie's Peasant-style Pompano

Emerils