Pompano with Spicy Noodles
1 Louisiana Pompano filet
8 oz dry pasta noodles
2 shallots, chopped
3 cloves of garlic, minced
1 Tbsp ginger, minced
3 Tbsp chili garlic sauce
1 Tbsp toasted sesame seed oil
½ tsp red pepper flakes
¼ c blackening seasoning
2 Tbsp Butter
3 oz avocado oil
½ c salted peanuts, crushed (optional)
Cook pasta until al dente “firm”.
Meanwhile, prep fish by scoring skin side with 4 cuts to make a diamond or criss-cross.
Season fish on both sides with blackening season, ensuring to get seasoning within the score marks.
Heat oil in a skillet with butter. Place the fish skin side down. Cook 3-4 minutes until the skin is crisp and flip over. Cook fish for another 3-4 minutes on medium-high heat.Remove fish from heat and set aside to rest.
Remove noodles from water, reserving the pasta water. Place noodles in a skillet and add remaining ingredients. Toss noodles, adding a little pasta water to help bind and make a good paste/sauce. Cook for another 3-4 minutes.
Plate noodles with pompano filet and serve.