Pompano Pontchartrain

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 (8-ounce) pompano fillets, skin on
  • Salt and white pepper
  • 1 to 2 tablespoons oil, plus 1 to 2 tablespoons more, if needed
  • 1 1/2 pounds jumbo lump crabmeat, picked over
  • 10 ounces (2 1/2 sticks) butter, melted
  • 1 ounce parsley leaves, chopped
  • Parsley sprigs, for garnish
  • 3 lemons, halved
Directions
  • Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.

  • While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.

  • To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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