Cook The Book: Pompano In A Foil Bag Recipe

Name: Cook The Book: Pompano In A Foil Bag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 1/4 cup small dice yellow onions; 3/4 cup small julienne carrots; 1/2 cup thinly sliced celery; 1 cup small dice leeks; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1 1/2 teaspoons Creole Seasoning (; ); 1/8 teaspoon Old Bay seasoning; 1/2 cup white wine; 2 tablespoons fresh lemon juice; 2 teaspoons chopped fresh thyme; 2 tablespoons olive oil; 6 pompano filets (7-8 ounces each); Six 12 x 18 pieces of aluminum foil; 1/2 cup Lawry's Seasoned Salt; 2 tablespoons onion powder; 2 tablespoons paprika; 1 tablespoon cayenne; 1 tablespoon white pepper; 1 tablespoon plus 1 teaspoon garlic powder; 1 tablespoon freshly ground black pepper; 1 teaspoon dry mustard; 1 teaspoon dried oregano; 1 teaspoon dried thyme

Servings: persons

8 tablespoons unsalted butter
1/4 cup small dice yellow onions
3/4 cup small julienne carrots
1/2 cup thinly sliced celery
1 cup small dice leeks
2 teaspoons minced garlic
1/2 teaspoon salt
1 1/2 teaspoons Creole Seasoning (
)
1/8 teaspoon Old Bay seasoning
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
6 pompano filets (7-8 ounces each)
Six 12 x 18 pieces of aluminum foil
1/2 cup Lawry's Seasoned Salt
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon white pepper
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme

1
In a medium saute pan, melt the first 2 tablespoons of butter over medium heat. Place the onions and carrots in the melted butter and cook for 3-4 minutes. Add the celery, leeks, garlic, salt, 1/2 teaspoons Creole Seasoning, and Old Bay seasoning, and cook for 5 minutes. Add the wine, lemon juice, and fresh thyme, and allow the mixture to reduce until a thick glaze is formed. Remove from heat.
2
Lay the foil sheets out on a flat surface. Brush the center of each sheet with olive oil. Place the pompano filets on the oiled foil and season them with the remaining 2 teaspoons Creole Seasoning. Divide the cooked vegetable mixture between the pompano filets and spread evenly to cover the top of the fish. Top each fish with one tablespoon cold butter.
3
Fold the foil over the fish and crimp the edges of the foil tightly.
4
Prepare the grill. Cook the foil packages over direct medium heat for 12-14 minutes. Remove from the grill and serve.
5
Combine all ingredients.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 1/4 cup small dice yellow onions, 3/4 cup small julienne carrots, 1/2 cup thinly sliced celery, and more.

Yes, Cook The Book: Pompano In A Foil Bag falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pompano In A Foil Bag

How did you like this recipe?

Frequently Asked Questions