Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Swiss Chard, Pearl Onion, Edamame, Plum Tomatoes,
Roasted Corn & Champagne Butter
For the Pompano
4 pieces of Pompano (4 oz)
2 Tablespoon Olive Oil
16 Pearl Onions, peeled
½ Teaspoon Sugar (for the pearl onions)
1 Cup Edamame
1/2 Cup Roasted Corn Kernels
1 Teaspoon Chopped Garlic
2 Plum Tomatoes, cut in half, and cut into 1/4-inch dice
2 Tablespoons Fresh Flat-Leaf Parsley, finely minced
2 Cups Rainbow Swiss Chard, chiffonade
1 cup of Champagne
Salt and Pepper to Taste
Add the sugar to a small saucepan of boiling water, add the pearl onions and cook over medium heat until just tender, about 10 to 12 minutes. Drain and set aside. Season the fish with salt and pepper.
In a large sauté pan over medium high heat, add the oil and pompano, seared one side then flip the fish.
Add the Swiss chard and garlic, cook for one minute or until the Swiss chard is wilted.
Add the tomatoes, onion, corn, Edamame and tomato, cook for two minutes. Add the Champagne and butter and cook for two minutes and remove from heat.
On a medium plate, place the Swiss chard in the middle, top with the pompano and spoon the sauce on top to finish and serve.