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Pasta Pompano ala Mike
Clean the peppers and cut them into strips (julienne). In a pan, put a spoonful of butter and similar amount of oil (oil keeps the butter from burning). Sauté the peppers and a small amount of garlic (two cloves) and then place them on the side in a bowl. Slice olives and under medium heat, place butter and oil in pan and add enough olives to cover the entire bottom of the pan. Sauté the olives for three minutes, then add enough white wine to cover the olives. Place the pompano fillets on top of the olives and cover with a lid so they poach in the sauce. Flip once. In a separate pot, cook the angel hair pasta. Strain and place in a large bowl. When the pompano is done (white), add the bowl of cooked peppers and reheat for one minute. The wine will cook down to a syrup. Throw the entire contents of the pan on top of the pasta and stir. The olives pull the fat out of the pompano and everything else adds flavor to the meal.
Capt. Mike Holliday
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