Florida Seafood Recipe

(Photo Below)

Seafood-4291

Ingredients
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

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