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Filets of Pompano
Lightly sauted Mirepoix of carrots,onion,celery underneath
lump crawfish on top
pink gulf shrimp
splash of white wine
butter, celtic salt and fresh cracked pepper

Wrapped in parchment paper basted with butter
baked in oven @ 375% 40 minutes

Served with brown rice and sauted chinese spinach

First goes the mirepoix


Then the Pompano filet


Topped with crawfish


Then shrimp


A drizzle of wine (Louis Latour - Pouilly Fuisse` 2004)


A drizzle of melted butter


Fold over the parchment paper (notice the heart shape)


Start the fold at the heart V


Continue to the end and tuck the tail underneath


Baste the outside with butter


Then bake at 375% approx 30 minutes (until paper starts to brown)


Sorry I don`t have pics of the completed meal as I had company that was starving. But next time...

*Traditionally lump crab meat is used but I substituted Florida Crawfish instead.

**Good wine makes for a better dish

Parchment vs alum foil..

I guess not much differance. The foil might add a tinny or brassy flavor. But parchment paper is how it is traditionally done. The presentation at the table is awesome. You slit the paper and the steam aroma alone will knock your socks off. It also slides out easier as well.