Recipe courtesy of E.M. Reidt

Pompano with Red Onion and Tomato

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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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


  1. 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.