3 pompano recipes

Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.