This elegant Pompano Papillote features tender fish steaks baked in sealed foil packets with a rich, creamy Creole sauce. The dish combines the delicate flavor of pompano with shrimp and crabmeat, all bound together by a silky sauce made with milk, egg yolks, and Worcestershire sauce. Aromatics like onion, garlic, and nutmeg add depth, while dry sherry provides a subtle tang. Cooking en papillote steams the fish in its own juices, ensuring it remains moist and flavorful. Perfect for a special dinner or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with home-style comfort. Serve immediately while the foil packets are still warm for the best experience.
Pompano Papillote
Description
This elegant Pompano Papillote features tender fish steaks baked in sealed foil packets with a rich, creamy Creole sauce. The dish combines the delicate flavor of pompano with shrimp and crabmeat, all bound together by a silky sauce made with milk, egg yolks, and Worcestershire sauce. Aromatics like onion, garlic, and nutmeg add depth, while dry sherry provides a subtle tang. Cooking en papillote steams the fish in its own juices, ensuring it remains moist and flavorful. Perfect for a special dinner or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with home-style comfort. Serve immediately while the foil packets are still warm for the best experience.Ingredients
Directions
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Preheat oven to 375°F (190°C).
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In a skillet over medium heat, sauté the chopped onion in olive oil and butter until soft and translucent.
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Reduce heat to low; gradually stir in the flour, milk, nutmeg, and Worcestershire sauce.
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Continue stirring constantly to blend the sauce until it thickens slightly and is smooth.
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Remove the skillet from heat; immediately stir in the beaten egg yolks, crushed garlic, dry sherry, cooked shrimp, and crabmeat.
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Season the pompano steaks with salt, black pepper, and paprika.
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Tear two large sheets of aluminum foil (about 15 inches square each) and spoon half of the seafood sauce onto the center of each sheet.
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Place one pompano steak on top of the sauce on each foil sheet.
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Fold the foil over the fish and seal the edges tightly to create leak-proof envelopes.
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Place the foil packets in a large baking dish and bake in the preheated oven for 20 minutes.
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Remove from oven and let rest for 1 minute before carefully opening the foil to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 194.6kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 3.4g17%
- Cholesterol 1.8mg1%
- Sodium 131.1mg6%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 0.4g2%
- Sugars 4.7g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
