Annie's Peasant-style Pompano

Name: Annie's Peasant-style Pompano
Ingredients: Four 8-ounce pompano fillets (or other firm, white-fleshed fish such as escolar or skate); 1 to 2 teaspoons Creole seasoning; Wondra or other instant flour, for dusting; 1/4 cup olive oil; 3/4 cup each chopped green and black olives; 1 cup chopped tomatoes; 1/4 cup chopped onion; 1 tablespoon mashed roasted garlic cloves; 1 1/2 teaspoons each chopped rosemary and thyme; 1 cup veal stock or beef or chicken broth; 1/2 stick butter, chilled and cut into small pieces; 1 cup diced grilled eggplant; Salt; pepper; Extra-virgin olive oil for serving

www.emerils.com

This fish is topped with a relish of olives, tomatoes and eggplant. To prepare the eggplant, slice it into thin rings, salt it and set aside for 20 minutes. Pat dry with paper towels, drizzle olive...

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Ingredients

Four 8-ounce pompano fillets (or other firm, white-fleshed fish such as escolar or skate)
1 to 2 teaspoons Creole seasoning
Wondra or other instant flour, for dusting
1/4 cup olive oil
3/4 cup each chopped green and black olives
1 cup chopped tomatoes
1/4 cup chopped onion
1 tablespoon mashed roasted garlic cloves
1 1/2 teaspoons each chopped rosemary and thyme
1 cup veal stock or beef or chicken broth
1/2 stick butter, chilled and cut into small pieces
1 cup diced grilled eggplant
Salt
pepper
Extra-virgin olive oil for serving