Recipe by Michael’s on East Sous Chef, Kory Minor
6 oz Pompano Fillet
1 oz Blended oil for searing
2 Garlic Cloves (minced)
1/2 tbsp Fresh basil, thyme, parsley and spicy pepper
1 Teaspoon Chopped Garlic and Leeks
½ Cup Oven-Roasted Grape Tomatoes
Heirloom Cherry Tomato Confit
4 oz Green beans
3 oz Butter (room temperature)
1/4 cup White Wine
Fresh Flat Leaf Parsley Sprig
2 Lemon Cog Wheels
Salt and Pepper to taste for seasoning
Add the oil on sauté pan over medium heat, season and sear both sides of pompano fillet skin last, add herbs and finish on the 350-degree oven for 4 minutes and set aside.
Heat the Garlic, Butter in a sauté pan over medium heat.
Add the shrimps and cook until they turn pink (Approximately 2 minutes)
Sauté green beans with garlic salt and pepper
SPlace pompano on a dinner place and top with shrimp. Garnish with parsley sprig and lemon wheel. Serve immediately.
All-American Cookout: A July 4th Celebration!