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Sauteed Pompano Amandine

American.Gourmet's picture
Ingredients
  Pompano fillets 32 Ounce (4 fillets,8 ounce)
  Salt To Taste
  Pepper To Taste
  Half and half 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Butter 4 Tablespoon
  Oil 4 Tablespoon
  Lemons 2 , juiced
  Parsley 2 , chopped
Directions

MAKING
1)Take a plate, place the fillets and season them.
2)Take half and half,dip the fillets in them,and also dredge them in flour.
3)Take a pan, add 2 tablespoons butter and 4 tablespoons oil into the saute pan
4)Add the fish, with the skin side up
5)Brown the fish over medium heat, ensuring to turn and brown the other side.
6)Carefully transfer to a serving plate, keep aside.
7)Take a fresh pan, melt the remaining 2 tablespoons of butter and brown the almonds well.
8)Pour lemon juice
9)Add this over fish and sprinkle with parsley.

SERVING
10)Serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Cook Time: 
20 Minutes

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1 Comment

janet bridgford's picture
Pompano is my fav fish