0.0 0

Pan-Fried Pompano with Tomato Caraway Glaze

Dot grilled chicken or shrimp with this slightly spicy and tomato-y butter, or toss it with steamed or grilled vegetables or spaghetti.

slideshow  Healthy Fish Recipes

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2 tablespoons extra-virgin olive oil
  • 2 medium tomatoes, peeled, seeded and chopped
  • 1 1/2 teaspoons hot paprika
  • 1 teaspoon sweet paprika
  • 2 small garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon chopped thyme, preferably lemon thyme
  • 1 teaspoon chopped caraway seeds
  • 1 stick plus 4 tablespoons (6 ounces) unsalted butter, softened
  • Salt
  • Six 6-ounce pompano or Spanish mackerel fillets, with skin
  • Freshly ground pepper


  1. Preheat the oven to 500°. Heat the olive oil in a medium skillet. Add the tomatoes and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook, stirring and mashing the tomatoes with a fork until a thick puree forms, about 15 minutes. Add the hot and sweet paprikas and cook, stirring, for 1 minute. Scrape the tomato puree into a bowl and let cool. Stir in the garlic, thyme and caraway seeds. Fold in the butter and season with salt.
  2. Lightly oil a large, rimmed baking sheet and arrange the pompano fillets on it, skin side down. Season with salt and pepper. Spread the tomato butter over the fillets, leaving a 1/2-inch border all around. Roast the fish in the top third of the oven for 6 minutes, or until golden brown and just cooked through. Transfer the fillets to plates and serve.

Make Ahead

The butter can be refrigerated overnight. Bring to room temperature before using.

Suggested Pairing

A full-flavored dish like this pompano finds its soul mate in a full-bodied white wine like Pinot Gris from Oregon.

Contributed By Published October 2004

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


467614 2013-12-06 Marcia Kiesel fall|summer|frying|dinner-party|6|fast|staff-favorite|weeknight-dinner october-2004,marcia kiesel,pan-fried fish,tomato caraway glaze,fried pampano,tomato butter recipes,pan-fried-pompano-with-tomato-caraway-glaze 467614