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

Related recipes