Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy’s Cuisine. This recipe first appeared in our April 2013 special feature on New Orleans.
- 10 tbsp. unsalted butter
- 1⁄4 cup flour
- 3 cups half & half
- Kosher salt and freshly ground black pepper, to taste
- 1 cup thinly sliced mushrooms
- 2 tbsp. dry sherry
- 8 shucked bluepoint oysters, juices reserved
- 10 oz. medium shrimp (about 20), peeled and deveined
- 1⁄4 lb. jumbo lump crabmeat
- 2 tbsp. finely chopped parsley
- 2 scallions, finely chopped
- 4 (6-oz.) pompano filets
- 1 tbsp. paprika
- Heat 4 tbsp. butter in a 2-qt. saucepan over medium-high heat. Whisk in flour; cook 2 minutes. Add half & half and bring to a boil; reduce heat to medium and cook, until thick, 2-3 minutes. Season with salt and pepper; set bechamel aside.
- Heat remaining butter in a 12″ skillet over medium-high heat. Cook mushrooms until browned, 4-6 minutes. Add sherry, oyster juices, salt, and pepper; cook until reduced by half, 2-3 minutes. Remove from heat; stir in oysters, shrimp, crab, parsley, scallions, and bechamel.
- Heat oven to 500°. Cut out four 16″ x 10″ heart-shaped pieces parchment paper; fold hearts in half and crease. Working with one filet at a time, place on one side of heart; season with salt and pepper. Put one quarter of seafood mixture over filet; sprinkle with paprika. Fold paper over filet and fold up edges to seal; transfer to a baking sheet. Bake until fish is cooked, 8-10 minutes.