Grande Dame Greatness
Chef Michael Regua shares Antoine’s Pompano Pontchartrain
romero & romero
6 8-10 ounce Pompano filets, skin on, middle bones removed
½ cup oil (cotton seed preferred)
1 bunch green onions, chopped finely
½ cup white wine
½ cup lemon juice
1½ cup butter, melted
1 pound fresh jumbo lump crabmeat pinch each salt, white pepper, thyme, basil
6 springs parsley
6 pieces quartered lemon
⅓ cup chopped parsley
Sprinkle each Pompano filet with salt, white pepper, thyme and basil on both sides. Brush each filet with oil and place skin up in a pan to cook for 3-4 minutes, or until slightly brown. At this point turn filet over and let cook for another 3-4 minutes skin side down until done.
While Pompano is cooking, in another skillet add green onion, melted butter, lemon juice, white wine, salt, white pepper, thyme, basil and crabmeat. Sauté until hot and the mixture starts to boil (but just boiling, not too long).
Once mixture is finished, place each cooked Pompano filet on the center of a plate, topped with 1/6 of the crabmeat mixture. Garnish with a parsley spring and a lemon quarter, then sprinkle with chopped parsley.
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