Pan-fried pollock with zucchini and tomatoes

Ingredients

• 1 lb pollock fillets, cut into serving pieces
• Emeril?s essence
• Butter
• 2 shallots, thinly sliced vertically
• 2 small zucchini, cut in to ribbons
• 1 cup cherry tomatoes
• Salt and pepper

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Preparation

• 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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