Ingredients
2 Tbl unsalted butter
1/4 cup yellow onion, small dice
3/4 cup carrots, small julienne
1/2 cup celery, thinly sliced
1 cup leeks, small dice
2 tsp garlic, minced
1/2 tsp salt
1/2 tsp creole seasoning
1/8 tsp old bay seasoning
1/2 cup white wine
2 Tbl fresh lemon juice
2 tsp fresh thyme, chopped
2 Tbl olive oil
6 Pompano Filets (7-8 ounces)
2 tsp Creole Seasoning
6 12x18pieces of aluminum foil
6 Tbl unsalted butter, cold
Instructions
In a medium sauté 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 in the celery, leeks, garlic and 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.
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 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 1 tablespoon of cold butter.
Fold the foil over the fish and crimp the edges of the foil tightly.
Prepare the grill. Cook the foil packages direct medium heat for 12-14 minutes. Remove from the grill and serve.
Yield: 6 servings
