Skillet Fried Cornmeal Crusted Pompano, Smokey peach chutney and curried basmati rice

2- 8 oz filets of Florida pompano
1 cup of yellow cornmeal
AP everglades seasoning
4 tablespoons unsalted whole butter
1/4 cup of canola oil

For peach chutney:

3 each - freestone peaches and or jarred pealed peaches
1 tablespoon of liquid smoke
1/4 cup cilantro
1 tablespoon chopped garlic
1 whole diced sweet onion
1 red bell pepper diced
1/4 apple cider vinegar
1/4 cup of orange blossom honey
1 teaspoon of toasted cumin

Filet the pompano filets dredge them in a light amount of egg wash then apply to cornmeal mixture making sure to shake off the excess.

In a Cast iron skillet place the canola oil in and wait for it to smoke, when it has begun to smoke place filets in being careful not to crowd the skillet with the fish when it has browned on one side flip over the filets with a fish spatula.  Add the butter towards the end and finishing cooking the fish in the skillet when done transfer to a plate lined with brown paper bag.

For the Peach chutney, if you are using fresh peaches simply takes a peeler and in a saw like motion to begin peeling off the skin or you can peel skin using a paring knife.  In a large sauce pot place 2oz canola oil red bell pepper and onions in to sauté until translucent add cumin.


Baked Pompano

2 lbs. Pompano (cut into 4 fillets)
2 whole shallots, minced
½ cup butter
1 cup hazelnuts, chopped
1 cup brandy

Sauté shallots in butter. Place fillets in a shallow buttered baking pan. Sprinkle generously with the hazelnuts. Pour melted butter and shallots over fillets and hazelnuts. Bake at 450 degrees for 20 minutes, basting every 5 minutes to prevent dryness. Remove from oven. Add brandy and flame. When flame dies down, broil 2-3 minutes.