Recipe courtesy of Antoine's Restaurant
Pompano Pontchartrain
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 877
- Total Fat
- 68
- Saturated Fat
- 33
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 63
- Cholesterol
- 325
- Sodium
- 996
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.