Pompano in a Foil Bag

recipe

Yield:

Makes 6 servings

Recipe from


Ingredients

1/2 cup unsalted butter, divided
1/4 cup diced yellow onion
1 medium carrot, cut into thin strips
1/2 cup thinly sliced celery
1 cup diced leeks
2 teaspoons minced garlic
1/2 teaspoon salt
2 1/2 teaspoons Creole seasoning, divided
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
6 (6-ounce) pompano fillets

Preparation

Melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add onion and carrot, and sauté 3 minutes. Add celery, leeks, garlic, salt, and 1/2 teaspoon Creole seasoning; sauté 5 minutes. Add wine, lemon juice, and thyme. Cook 2 minutes or until slightly thickened.

Cut 6 (18- x 12-inch) rectangles of foil. Brush center of each sheet with olive oil. Place 1 fillet in center of each sheet, and sprinkle evenly with remaining 2 teaspoons Creole seasoning. Divide onion mixture evenly over fillets. Top each fillet with 1 tablespoon remaining butter. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal.

Grill packets on grill rack, covered with grill lid, over medium heat (300° to 350°) 12 minutes.

Note:

Robert St. John,

New South Grilling

September 2008
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