- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 pompano fillets (about 2 pounds)
- 1/2 cup butter or margarine, divided
- 1/4 cup sliced almonds
- 2 tablespoons lemon juice
- Lemon slices
How to Make It
Combine flour, salt, and pepper in a large bowl; mix well. Dredge fillets in mixture.
Heat 1/4 cup butter in a large skillet over medium heat. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a warm serving platter; keep warm.
Combine remaining butter and almonds in skillet. Cook over medium heat until butter is browned.
Sprinkle fillets with lemon juice. Pour butter-almond mixture over top. Garnish with lemon slices; serve immediately.