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Pompano Papillote

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Submitted by esther16

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 1
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER
or margarine
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
ll-purpose
1 ½ 355
CUPS ML MILK
¼ 1.3
TEASPOON ML NUTMEG
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 2
EACH EACH EGG YOLKS
beaten *
1 1
EACH EACH GARLIC CLOVES
crushed
3 45
TABLESPOONS ML SHERRY
dry
½ 226.8
POUND G SHRIMP, COOKED
chopped
½ 226.8
POUND G CRAB MEAT
cooked
2 2
EACH EACH POMPANO STEAKS *

Directions

Sauté onion in olive oil and butter in skillet until soft.

Reduce heat; gradually add flour, milk, nutmeg, blend.

Remove from heat; add garlic, sherry, shrimp and crabmeat.

Sprinkle pompano with salt, pepper and paprika.

Spoon sauce into two large pieces foil; top with pompano.

Place in large baking dish and bake in preheated 375℉ (190℃). oven 20 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 206 45% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 335mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 37g
Vitamin A 6% Vitamin C 7%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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