Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pompano in a Bag


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


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

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more