Ingredients:

  • 4 (6 oz) pompano fillets, skin removed
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, with juices
  • 1/2 cup green olives, pitted and sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes, adjust for spice preference
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Season the pompano fillets with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the seasoned fish to the skillet, cooking for 3-4 minutes per side until golden brown. Remove and set aside.
  4. In the same skillet, add diced onion and sauté until translucent, about 5 minutes.
  5. Stir in minced garlic, cooking for an additional minute until fragrant.
  6. Add diced tomatoes, olives, cumin, and red pepper flakes to the skillet.
  7. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
  8. Squeeze in lime juice and stir.
  9. Nestle the cooked pompano fillets into the sauce and simmer for another 5-7 minutes until the fish is cooked through.
  10. Garnish with fresh cilantro before serving.