Marcello’s Grilled Pompano Livornese

Photography By Kathryn Brass-Piper | July 01, 2015


Heat grill to high. Season both sides of fish with salt and pepper and lightly brush with oil. Grill fish until lightly charred on each side, about 1½ minutes per side, it should not be fully cooked. Set fish aside.

Heat oil in a large skillet big enough to hold both fillets over medium heat. Add garlic, olives, and capers. Once garlic begins to brown, add tomatoes and continue to cook for a few minutes. Add broth and bring to a simmer. Add fish fillets and shrimp, cover and cook until shrimp are cooked through, 2–3 minutes. Garnish with fresh basil and serve.

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  • 2 fresh pompano fillets (6–8 ounces each)
  • Sea salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil, plus more for fish
  • 3 cloves garlic, chopped
  • ¼ cup pitted Kalamata olives
  • 2 tablespoons drained capers
  • 1 (14.5 ounce) can stewed tomatoes
  • ½ cup fish or vegetable broth
  • 6 large Gulf shrimp
  • Fresh basil, for serving
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