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Pompano Amandine

Yield 6 servings


  • 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

  1. Combine flour, salt, and pepper in a large bowl; mix well. Dredge fillets in mixture.

  2. 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.

  3. Combine remaining butter and almonds in skillet. Cook over medium heat until butter is browned.

  4. Sprinkle fillets with lemon juice. Pour butter-almond mixture over top. Garnish with lemon slices; serve immediately.

Oxmoor House Homestyle Recipes