Results 1 - 10 of 15 for pompano

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Select a firm whole pompano (or other fish ... Mince above ingredients and mix well. Cook slowly in a heavy saucepan to prevent scorching. Stuff pompano.

Put the bones of the fish, the heads, tails and the fillets in 3 cups water and boil gently for about 5 minutes. Remove the fillets, drain off the ...

Place carrots in small casserole with 2 tablespoons water, cover and cook 2 minutes on high. Add celery and cook 2 more minutes; add leeks and cook 1 ...

Have butcher prepare fish with head off and a pocket - salt and pepper, then stuff. At top of pocket, put whole shrimp and bacon slices. Place in ...

Soak mesquite in water for 30 minutes. Build a fire in the barbeque to medium heat. Combine orange rind, orange juice, butter and tarragon in a small ...

Thoroughly combine ingredients for seasoning mix in a small bowl. Unused mixture can be stored in empty spice jar. Dip each fillet in melted butter ...

Thaw fish, if frozen. In a small mixing bowl, combine remaining ingredients except butter. Brush both sides of fish with some of the melted butter; ...

Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush ...

NOTE: Redfish and pompano are ideal for ... while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. 6 servings.

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