Recipe - Annies Peasant-Style Pompano

4 Pompano fillets ; (6 ounce ea)
(or other firm;
whitefleshed fish such
As escolar or skate)
1 tablespoon Bayou Blast (to 2 tbspns);
see * Note
1 tablespoon Oil ; (to 2 tbspns)
One fourth cup Chopped green olives
One fourth cup Chopped black olives
One fourth cup Chopped tomatoes
One fourth cup Diced grilled eggplant
2 tablespoon Chopped onion
1 tablespoon Mashed roasted garlic cloves
1 One half teaspoon Chopped rosemary
1 One half teaspoon Chopped thyme
1 cup Veal stock
One half Stick Butter; chilled, and
Cut into small pieces
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe
which is included in this collection.

Season fish fillets with spice. Heat oil in a saute pan, add fillets
and sear until golden brown. Turn carefully and sear second side
until golden brown. Add olives, tomatoes, eggplant, onion, garlic,
and herbs. Stir vegetables around taking care not to break fish, 3
minutes. Add stock, bring to a boil, lower heat and simmer to reduce
slightly, carefully turning fillets several times to cook evenly.
Whisk in butter a few pieces at a time, and adjust seasonings to
taste with salt and pepper. Serve fish with generous spoonfuls of
sauce and vegetables. This recipe yields 4