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Pompano in a Foil Bag

Pompano in a Foil Bag

Coastal Living SEPTEMBER 2008

  • Yield: Makes 6 servings


  • 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


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.


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Pompano in a Foil Bag recipe