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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Pompano In Foil Recipe

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This recipe for Stuffed Pompano In Foil is from Mimi's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. pompano fillets
1-2 Tbs. corn oil
1/2 tsp. salt
1/8 tsp. pepper
1/4-1/2 c. butter or margarine
1/2 c. finely chopped onions
1/4 c. finely chopped celery
1/4 c. finely chopped green
pepper
2-3 green onions, finely chopped
2 c. bread crumbs, toasted
1/4 c. minced fresh parsley
1/4 c. sliced almonds, toasted
4-6 thin onion slices
4-6 thin orange slices
4-6 thin lime slices
1/2 lime, juiced
18-24” piece heavy-duty
aluminum foil
4-6 sprigs fresh parsley, garnish
Directions:
Directions:
1. Preheat oven to 350º. Rub fillets
with oil; sprinkle with salt and pepper.
Set aside.

2. Melt butter/margarine in a sauté pan; cook
4 ingredients until just tender.

3. Add bread crumbs, parsley and almonds;
mix well. Sandwich stuffing between
fillets.

4. Place fish on a lightly oiled piece of foil;
top with slices of onion, orange and lime.
Sprinkle with lime juice and seal securely.

5. Bake 30-45 minutes or until fish flakes
easily when touched with a fork. Garnish
with parsley.

 

 

 

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