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Pompano with Ratatouille
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 20 Min.
Cook Time: 28 Min.
What you need:
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5 Tbsp. olive oil, divided
1 c. yellow onion, chopped
3 cloves garlic, finely chopped
3 medium red tomatoes, chopped
1 small eggplant, diced
2 medium red bell peppers, diced
2 medium zucchini, diced
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. fresh basil, chopped
1 Tbsp. parsley, chopped
4 (6-oz.) pompano fillets
What to do:
1. Heat 3 Tbsp. of oil in a large skillet over medium heat. Add onion and garlic; sauté 5 min. until softened. Add tomatoes, eggplant, peppers and zucchini; lower heat to medium-low. Simmer until the vegetables are tender, stirring occasionally.
2. Add the lemon juice, salt, and pepper; stir in the basil and parsley. Reduce heat and keep warm.
3. In a clean sauté pan, heat the remaining 2 Tbsp. oil over medium-high heat. Add the fillets and cook 3-4 min. on each side until cooked through. Serve topped with the cooked vegetable ratatouille.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 530;   Calories From Fat: 303;   Total Fat: 35g;   Saturated Fat: 9g;   Cholesterol: 85mg;   Total Carbs: 22g;   Protein: 35g;  
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