Name: Pan-Fried Pompano with Tomato Caraway Glaze
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 2 tomatoes -; 1 1/2 tsp. hot paprika -; 1 tsp. sweet paprika -; 2 garlic cloves -; 1 tbsp. chopped thyme -; 1 tsp. chopped caraway seeds -; 1 stick unsalted butter -; Salt -; 6 pompano or Spanish mackerel fillets -; Freshly ground pepper -

Pan-Fried Pompano with Tomato Caraway Glaze

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Ingredients for - Pan-Fried Pompano with Tomato Caraway Glaze

1. 2 tbsp. extra-virgin olive oil -

2. 2 tomatoes -

3. 1 1/2 tsp. hot paprika -

4. 1 tsp. sweet paprika -

5. 2 garlic cloves -

6. 1 tbsp. chopped thyme -

7. 1 tsp. chopped caraway seeds -

8. 1 stick unsalted butter -

9. Salt -

10. 6 pompano or Spanish mackerel fillets -

11. Freshly ground pepper -

How to cook deliciously - Pan-Fried Pompano with Tomato Caraway Glaze

1. Stage

Preheat the oven to 500 degrees F. 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. Stage

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.

3. Stage

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

4. Stage

Wine Recommendation: A full-flavored dish like this pompano finds its soul mate in a full-bodied white wine like Pinot Gris. The acidity in the 2003 Raptor Ridge from Oregon will also echo the tangy tomato butter glaze on the fish.