Pompano En Salsa Verde Recipes

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POMPANO WITH RED ONION AND TOMATO



Pompano with Red Onion and Tomato image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

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 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

Steps:

  • 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.
  • 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.

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 quart

Number Of Ingredients 9

2 fresh Poblano chiles, roasted over a flame, peeled and diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, chopped

Steps:

  • Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.

PATATAS EN SALSA VERDE



Patatas en Salsa Verde image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup Spanish olive oil
2 pounds Russet potatoes, peeled and sliced 1/2 inch thick
1 small onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup boiling water
1/4 cup dry white wine
1/2 bunch finely chopped parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.
  • Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired.

BAKED POMPANO



Baked Pompano image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories     Seafood     Fish

Time 1h2m

Yield 4

Number Of Ingredients 13

1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1 lime, halved
1 shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Steps:

  • Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
  • Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
  • Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
  • Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 13.4 g, Cholesterol 85 mg, Fat 33.3 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 8.3 g, Sodium 3998 mg, Sugar 3.2 g

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