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.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 2tomatoes
- 1½tsphot paprika
- 1tspsweet paprika
- 2clovesgarlic
- 1tbspthyme,chopped
- 1tspcaraway seeds,chopped
- 1unsalted butter,(1 stick)
- salt
- 6pompano,or Spanish mackerel fillets
- freshly ground pepper
Instructions
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Preheat the oven to 500 degrees F.
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Heat the olive oil in a medium skillet.
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Add the tomatoes and cook over moderately high heat for 2 minutes.
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Reduce the heat to moderate and cook for about 15 minutes, stirring and mashing the tomatoes with a fork until thick puree forms.
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Add the hot and sweet paprikas and cook, stirring, for 1 minute.
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Scrape the tomato puree into a bowl and let cool.
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Stir in the garlic, thyme, and caraway seeds.
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Fold in the butter and season with salt.
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Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down.
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Season with salt and pepper.
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Spread the tomato butter over the fillets, leaving a ½-inch border all around.
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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.
Nutrition
- 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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