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Pompano Almondine |
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Serves: 6
6
fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4
cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
6 lemon slices
Skin the pompano
fillets. Wash under cold running water. Season with salt and pepper on both
sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large
skillet. Brown the fish on one side.
Turn the pompano and cook until the
flesh is tender. Arrange the fillets on a serving platter.
Melt the
remaining butter in a clean frying pan until brown. Pour the lemon juice over
the fish.
Sprinkle with the parsley. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.
