Sauteed Pompano Amandine
|Pompano fillets||32 Ounce (4 fillets,8 ounce)|
|Half and half||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Lemons||2 , juiced|
|Parsley||2 , chopped|
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.