Pompano en papillotee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pompano |
| ½ | cup | Tomato puree |
| 1 | cup | Tomatoes, peeled chopped |
| ½ | cup | Mushrooms, chopped |
| 1 | tablespoon | Shallots, chopped |
| ½ | cup | Bread crumbs |
Directions
Cook puree, tomatoes, mushrooms and shallots, seasoning to taste, for
about 20 minutes, sauteeing shallots and mushrooms first the adding tomatoes. Lightly sautee the filleted pompano in butter. Grease parchment
or cooking paper lightly with olive oil. Arrange fillets in center.
Sprea
sauce over fillets. Sprinkle on bread crumbs and fold paper and roll unti
fish are completely encased. Allow to warm on stove top. Place in a moderately (400) oven for seven minutes or until paper begins to scorch
and inflate. Serve in paper.
Suggestions:
Substitute Amberjack or snapper for Pompano.
Also for:
Small Cobia should also be good.
Recipe date: 11/28/87