Prato Pompano with Charred Tomatoes and Scallions and Artichoke-Olive Relish; Photography by Michael Pisarri

POMPANO WITH CHARRED TOMATOES AND SCALLIONS AND ARTICHOKE-OLIVE RELISH

Serves 4

SEARED POMPANO

• 4  6 ounce fillets, with skin Extra virgin olive oil for searing

PREPARATION: Drizzle a non-stick pan with olive oil and sear the pompano skinside down for 3 to 5 minutes on medium heat, then flip and finish cooking for 2 minutes.

CHARRED TOMATOES AND SCALLIONS

• 2 cups cherry tomatoes, halved
• 24 scallions, cleaned and trimmed
• 1/2 cup extra virgin olive oil
• 1/4 lemon

PREPARATION: Toss the tomatoes and scallions in the olive oil, then char them in a hot pan. Remove from heat. Let cool and season with 1/4 lemon right before serving.

ARTICHOKE-OLIVE RELISH

• 2 artichoke hearts, grilled
• 1/8 cup Castelvetrano olives, pitted
• 1/8 cup Sicilian olives, pitted
• 1 anchovy fillet, crushed
• 1/4 cup extra virgin olive oil
• Handful basil leaves to garnish

PREPARATION: Combine all ingredients in a mixing bowl. Salt to taste. Hand-tear a few basil leaves and sprinkle on top.