Pan-fried pollock with zucchini and tomatoes
Ingredients
4
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Preparation
Preparation10 min
Cook time10 min
- Season the fish with Emeril?s essence and set aside while you prepare the vegetables.
Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. Add the tomatoes and cook for another 2-3 minutes. Remove from pan and keep warm.
In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides. Serve with the vegetables and a little mint taboule.
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