Marcello’s Grilled Pompano Livornese
Ingredients
- 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
Instructions
- 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.
