Best Pompano En Papillote Recipes
THE BEST WAY TO COOK A FLORIDA POMPANO
The Florida pompano is a mild fish that's rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.
Provided by Marisa Franca
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Rub the fillets with vegetable oil and season with salt and pepper to taste.
- Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, until the fish is opaque all the way through.
- Remove the fillets from the fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.
- Sprinkle with the Italian parsley. Serve Immediately.
Nutrition Facts : Calories 195 kcal, Carbohydrate 4 g, Fat 20 g, SaturatedFat 7 g, Sodium 1166 mg, Fiber 1 g, ServingSize 1 serving
POMPANO EN PAPILLOTE (IN PAPER BAG): WHITE HOUSE
Time 43m
Number Of Ingredients 15
Steps:
- First make the stock. Combine heads and bones of the pompanos with celery, onion, 1 teaspoon salt, and 3 cups water. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain stock. Measure 1 cup of stock and set it aside. Pour remaining stock into skillet and add 1/2 cup wine. Season fillets with salt and pepper and fold in half. Place in hot stock and simmer for 8 minutes. Remove from heat and allow fillets to cool in stock. Remove fillets and drain. Meanwhile make the fish velouté. Melt 2 tablespoons butter, add flour, and stir until smooth. Add 1 cup fish stock and cook until thickened, stirring constantly. Set aside. Sauté shallots in remaining 4 tablespoons butter for 5 minutes. Add shrimp, crab meat, garlic, bay leaf, a pinch of thyme, and a dash of Tabasco®. Mix well. Add the remaining 1-1/2 cups wine and cook for 15 minutes, stirring frequently. Cool. To make pompano en papillote, cut 6 parchment paper hearts about 8 inches long and 12 inches wide. Brush them with oil. Place a spoonful of sauce on one side of each heart. Put 1 pompano fillet on top and cover with a little sauce. Fold paper hearts over and around to seal in fish and sauce. Arrange them on an oiled baking sheet and brush them with oil. Bake in a hot oven (450°F) for 15 minutes or until the paper is browned. Serve pompanos immediately in their paper covers. Rip the paper open at the table.
Nutrition Facts : Nutritional Facts Serves
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