Pan-Fried Pompano with Tomato Caraway Glaze Recipe

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Stella Hunter Modified: March 21, 2022
Pan-Fried Pompano with Tomato Caraway Glaze Recipe

How To Make Pan-Fried Pompano with Tomato Caraway Glaze

Enjoy this easy salt and pepper-seasoned pan-fried pompano drizzled with a piquant and spicy glaze made of tomatoes, thyme, caraway seeds, and paprika.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2tbspextra-virgin olive oil
  • 2tomatoes
  • tsphot paprika
  • 1tspsweet paprika
  • 2clovesgarlic
  • 1tbspthyme,chopped
  • 1tspcaraway seeds,chopped
  • 1unsalted butter,(1 stick)
  • salt
  • 6pompano,or Spanish mackerel fillets
  • freshly ground pepper


  1. Preheat the oven to 500 degrees F.

  2. Heat the olive oil in a medium skillet.

  3. Add the tomatoes and cook over moderately high heat for 2 minutes.

  4. Reduce the heat to moderate and cook for about 15 minutes, stirring and mashing the tomatoes with a fork until thick puree forms.

  5. Add the hot and sweet paprikas and cook, stirring, for 1 minute.

  6. Scrape the tomato puree into a bowl and let cool.

  7. Stir in the garlic, thyme, and caraway seeds.

  8. Fold in the butter and season with salt.

  9. Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down.

  10. Season with salt and pepper.

  11. Spread the tomato butter over the fillets, leaving a ½-inch border all around.

  12. Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through.

Recipe Notes

Make-Ahead: The butter can be refrigerated overnight. Bring to room temperature before using.


  • Calories: 1308.78kcal
  • Fat: 84.51g
  • Saturated Fat: 34.22g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 24.90g
  • Polyunsaturated Fat: 8.93g
  • Carbohydrates: 4.16g
  • Fiber: 1.60g
  • Sugar: 1.22g
  • Protein: 126.71g
  • Cholesterol: 380.49mg
  • Sodium: 1742.44mg
  • Calcium: 177.03mg
  • Potassium: 2755.61mg
  • Iron: 4.79mg
  • Vitamin A: 443.26µg
  • Vitamin C: 6.65mg
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