Pompano Buster Food
POMPANO PONTCHARTRAIN
Steps:
- 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.
POMPANO WITH RED ONION AND TOMATO
Steps:
- Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
- Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
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