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

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.

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

serves 4

Antoine’s Restaurant

Rating 2.64/5
Rating: 2.6/5 (33 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team