Antoine’s Chef Michael Regua's Pompano Pontchartrain  Seafood  202 reads

Antoine’s Chef Michael Regua's

4 (7- to 8-ounce) pompano fillets*, skin on
Kosher salt and ground white pepper, to taste
1 tablespoon cottonseed or canola oil
6 teaspoons butter
1/2 cup sliced green onion
1 teaspoon chopped garlic
1 1/2 cups white wine
3 tablespoons fresh lemon juice
6 ounces jumbo lump crabmeat, picked free of shell
1 tablespoon chopped fresh parsley
French bread, to serve

Garnish:
chopped fresh parsley

Season pompano with salt and white pepper. In a large skillet, heat oil over medium-high heat. Add pompano, skin side up; cook until lightly browned and skin has crisped, 6 to 8 minutes per side.

Meanwhile, in a medium skillet, melt butter over medium-low heat. Add green onion and garlic; sauté until onion is softened. Increase heat to medium-high. Add wine and lemon juice; sauté for 2 minutes. Add crabmeat and parsley; sauté for 1 minute. Season to taste with salt and white pepper. Spoon over pompano fillets. Serve with French bread. Garnish with parsley, if desired.

Notes
*Another firm white fish, such as drum, may be substituted.

serves 4

Antoine’s Restaurant

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