Pompano with Chipotle Corn Salsa

I really enjoy throwing ingredients together and seeing what happens. Sometimes it works… sometimes it doesn’t.

Thankfully, John doesn’t mind being my guinea pig.

The other night I wanted to make a corn salsa type mixture to put on top of pompano.

It turned out to be one of my favorite creations so far:

I started by tossing a bag of frozen sweet corn into a medium-hot pan with about a tablespoon of butter.

Once the corn thawed, I mixed in chopped red onion and two cloves of minced garlic.

I only used this much red onion:

I’ll add more next time.

Do you know about Chilpotle in Adobo Sauce?

Delish!

I added a few spoonfuls of the adobo sauce to the corn mixture:

Then, poured the corn into a bowl and added a bunch of chopped cilantro:

I put the corn salsa into the refrigerator while making the pompano but if you prefer the mixture warm, just leave it in the warm pan.

Pompano is a lean fish with excellent flavor.

I tend to keep my seasonings to a minimum with just salt and pepper. Dusting it lightly with flour will add a little bit of a crust.

After I made tiny slits in the skin, I laid the fish skin side down in an olive oil and butter mixture:

After 5 minutes, flip:

See the tiny slits in the skin? That will keep the fish from curling up in the pan.

After another 4-5 minutes the pompano was golden brown and ready to eat:

It ended up being a light and refreshing dinner with bold flavors:

This proves that you don’t need a long list of ingredients or spend a lot of money to make a flavorful meal.

I can’t wait to make the Chipotle Corn Salsa again. Maybe I’ll add black beans next time?