Recipe courtesy of E.M. Reidt
Episode: Miami
20 min
20 min
2 servings


  • 1 tablespoon canola oil
  • Two 3-ounce fillets pompano, skin on and pin bones removed
  • 1/2 teaspoon kosher salt
  • 2 tablespoons whole unsalted butter
  • 2 teaspoons chopped shallots
  • 12 baby heirloom tomatoes, halved
  • 1/2 red onion, julienned


Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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