Pompano with Ratatouille : Florida Seafood and Aquaculture

Pompano with Ratatouille

Seafood-4291

Amount	Ingredient
Ingredients
5	tablespoons olive oil, divided
1	cup Florida yellow onion, chopped
3	cloves Florida garlic, finely chopped
3	medium Florida red tomatoes, chopped
1	small Florida eggplant, diced
2	medium Florida red bell peppers, diced
2	medium Florida zucchini, diced
2	tablespoons fresh Florida lemon juice
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
1	tablespoon fresh Florida basil, chopped
1	tablespoon Florida parsley, chopped
4	6-ounce Florida pompano fillets

Preparation
Heat 3 tablespoons of oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes until softened. Add tomatoes, eggplant, peppers and zucchini; lower heat to medium-low. Simmer until the vegetables are tender, stirring occasionally. Add the lemon juice, salt, and pepper; stir in the basil and parsley. Reduce heat and keep warm. In a clean sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the fillets and cook 3-4 minutes on each side until cooked through. Serve topped with the cooked vegetable ratatouille.

Yield
4 servings

Nutritional Value Per Serving
Calories 530, Calories From Fat 303, Total Fat 35g, Saturated Fat 9g, Trans Fatty Acid 0, Cholesterol 85mg, Total Carbohydrates 22g, Protein 35g, Omega 3 Fatty Acid 1g

Look for "Fresh from Florida" ingredients at your grocery store.

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