Pompano Pontchartrain

8 ingredients
5 steps

Ingredients

  • 1 lb (.5 kg). butter
  • 2 lbs (.9 kg). good lump crabmeat
  • 1/2 cup (125 ml) oil (not olive oil)
  • 1 tbsp (15 ml) salt
  • 1 tsp (5 ml) ground white pepper
  • 6 (6 oz (168 grm). to 8 oz (224 grm).) Pompano filets
  • 6 sprigs parsley
  • 3 limes, halved

Directions

  1. 1
    Melt the butter in a heavy saucepan and add the crabmeat, disturb the crabmeat as little as possible so as not to break up the lumps; keep warm.
  2. 2
    Blend the oil with the salt and pepper and rub it onto the fish filets.
  3. 3
    Cook the filets on a hot grill or in a heavy iron skillet for 3 minutes on each side, or until done.
  4. 4
    Place the cooked filets on dinner plates and spoon the hot crabmeat and butter mixture over the top.
  5. 5
    Garnish with parsley and lime halves.

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