Pompano w/ Ratatouille

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Pompano Recipes by Cousin Angela

Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 4


5 tablespoons olive oil, divided
1 cup Florida yellow onion, chopped
3 cloves Florida garlic, finely chopped
3 medium Florida red tomatoes, chopped
1 small Florida eggplant, diced
2 medium Florida red bell peppers, diced
2 medium Florida zucchini, diced
2 tablespoons fresh Florida lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh Florida basil, chopped
1 tablespoon Florida parsley, chopped
4 6-ounce Florida pompano fillets


Heat 3 tablespoons of oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes until softened. Add tomatoes, eggplant, peppers and zucchini; lower heat to medium-low. Simmer until the vegetables are tender, stirring occasionally. Add the lemon juice, salt, and pepper; stir in the basil and parsley. Reduce heat and keep warm. In a clean sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the fillets and cook 3-4 minutes on each side until cooked through. Serve topped with the cooked vegetable ratatouille.


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