Pompano with Red Onion and Tomato

1. 1

   Heat the oil in a medium saute pan over high heat.

2. 2

   Sprinkle the fish evenly with the salt.

3. 3

   Place in the pan skin-side down and cook translucent.

4. 4

   Flip, add the butter and let brown.

5. 5

   Add the shallots, tomatoes and red onions.

6. 6

   Saute until the shallots are translucent and the tomatoes are blistered.

7. 7

   Baste the fish with the juices and butter and remove from the pan.

8. 8

   Place the fish on a plate and spoon the onion and tomato over and around the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.