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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Pompano with Ratatouille

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

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.

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.

Pompano with Ratatouille Download High-Resolution Image (JPG)

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