Venetian-Style Marinated Cooked Pompano Fillets

1. 1

   Cut the fillets in half crosswise or on a diagonal.

2. 2

   Season the fillets with salt and pepper and dredge them in the flour, shaking off any excess.

3. 3

   Heat 1/4cup of the oil in a large nonstick skillet set over high heat.

4. 4

   Working in two batches, brown the fillets on both sides, removing them from the pan when they are just slightly underdone.

5. 5

   Drain the fillets on paper towels.

6. 6

   Wipe out the skillet and add the remaining 1/2cup of olive oil and the onion.

7. 7

   Cook over medium heat, stirring occasionally, until the onion is wilted but not brown, about 10 minutes.

8. 8

   Stir in the ginger, cinnamon, cloves and coriander and cook for 1 more minute.

9. 9

   Add the rest of the ingredients except the pine nuts and cook for an additional 5 minutes.

10. 10

    Let the mixture cool for 5 minutes, then season to taste with salt and pepper.

11. 11

    Transfer the fillets to a serving dish and spoon the onion mixture over them.

12. 12

    Sprinkle with pine nuts, cover the dish with plastic wrap and refrigerate for 8 to 48 hours.

13. 13

    Remove from the refrigerator about 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.