Pompano a la Siepi

Black and white photo from The New York Times

Black and white photo from The New York Times

Pompano a la Siepi

Preparation

  • Season pompano lightly with salt and pepper and brush with olive oil

  • Broil about three inches from the source of heat in a pre-heated broiler for five to seven minutes on each side. Brush second side with oil after turning fish

  • Cut a slice from top of each tomato, season lightly with salt and pepper and brush wth olive oil. Place on broiler rack after turning fish and broil until hot, but not soft. Place two anchovy filets on each tomato.

  • Melt butter and add mustard and chives. Add lemon juice just before serving.

  • To serve, place fish on a hot platter, garnish with tomatoes and pour sauce over fish or serve it separately.

  • Yield: four servings

Ingredients

  • 4 Florida pompanos

  • Salt and pepper

  • Olive oil

  • 4 tomatoes

  • 8 anchovy filets

  • 4 tbs. of sweet butter

  • 2 teaspoons dry mustard

  • 2 teaspoons chopped chives

  • 2 tbs. lemon juice

RecipesDavid AnchelComment