Deconstructed Pompano Bruschetta

An Italian Spin on Pompano

Capt. Mike Genoun June 4, 2015

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Deconstructed Pompano Bruschetta

Ingredients

(4) 4 oz. Pompano fillets
(2) Vine ripe tomatoes
(cored, seeded and chopped)
1/4 c. Fresh garlic, chopped
1/4 c. Fresh shallots, chopped
1/2 c. Fresh cilantro, chopped
1/4 c. Olive oil
FSF Seafood Seasoning & Zesty Rub
Chopped Italian herbs
Limes
French baguette

Here’s how…

Preheat sauté pan on med/high heat. Prepare top of fillets by brushing with olive oil before applying an even coat of seafood seasoning. A little more of this or that throughout the recipe isn’t going to kill anyone. In a separate sauté pan on low heat (too hot and risk burning the garlic), add two tablespoons of olive oil and sweat chopped garlic and shallots until softened. Add chopped tomatoes, cilantro, a squeeze of fresh lime juice and salt/pepper to taste. Remove from heat and enjoy the aroma. Blacken fish, seasoned side down, until an even crust forms. Avoid flipping. Pompano fillets are thin and cook fast! The goal is tender and moist. When desired doneness is achieved, remove from heat. Don’t forget to brush baguettes with olive oil and Italian herbs before toasting. You know what to do from here.

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