Antoine's Pompano Pontchartrain
 
Ingredients
  • 4 (7- to 8-ounce) pompano fillets*, skin on
  • Kosher salt and ground white pepper, to taste
  • 1 tablespoon cottonseed or canola oil
  • 6 teaspoons butter
  • ½ cup sliced green onion
  • 1 teaspoon chopped garlic
  • 1½ cups white wine
  • 3 tablespoons fresh lemon juice
  • 6 ounces jumbo lump crabmeat, picked free of shell
  • 1 tablespoon chopped fresh parsley
  • French bread, to serve
  • Garnish: chopped fresh parsley
Instructions
  1. Season pompano with salt and white pepper. In a large skillet, heat oil over medium-high heat. Add pompano, skin side up; cook until lightly browned and skin has crisped, 6 to 8 minutes per side.
  2. Meanwhile, in a medium skillet, melt butter over medium-low heat. Add green onion and garlic; sauté until onion is softened. Increase heat to medium-high. Add wine and lemon juice; sauté for 2 minutes. Add crabmeat and parsley; sauté for 1 minute. Season to taste with salt and white pepper. Spoon over pompano fillets. Serve with French bread. Garnish with parsley, if desired.
Notes
*Another firm white fish, such as drum, may be substituted.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/antoines-chef-michael-regua-on-pompano-pontchartrain/