Pompano

[Draggingtree]

Galveston Fishing Pier
Yesterday at 12:57pm ·
Good afternoon Anglers. Our current weather is 87 degrees, partly cloudy, 17 mph out of the SSE. Water is stained with a mild chop. Our updated fishing report is: blackdrum, pompano, whiting and bonnethead.

[Draggingtree]

Pompanos

/ˈpɒmpənoʊ/ are marine fishes in the Trachinotus genus of the Carangidae family (better known as "jacks"). Pompano may also refer to various other, similarly shaped members of Carangidae, or the order Perciformes. Their appearance is deep-bodied and mackerel-like, typically silver and toothless with a forked tail and narrow base. Of the 20 described species, most are valued as food. Some species are considered prize delicacies and game fish. A similar species is known as the permit,T. falcatus: two United States Navy submarines are named after it.

[Draggingtree]

Fish En Papillote

ngredients

4 tablespoons, plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic®

½ teaspoon ground nutmeg

10 tablespoons (1 1/4 sticks) unsalted butter, in all

¼ cup all-purpose flour

6 ounces bacon, diced

1 cup diced ham (about 4 ounces)

2 cups chopped onions

2 cups chopped green bell peppers

1 cup chopped celery

3 cups sliced fresh mushrooms

1 cup seafood stock

2 cups heavy cream

½ pound lump crabmeat, picked over for shells and cartilage

½ pound peeled shrimp (about ¾ pound unpeeled shrimp)

6 filets of any fresh fish available in your area, such as pompano, tilapia, grouper, sole

Parchment paper (available in kitchenware shops and some supermarkets)

how to prepare

Combine the first two ingredients in a small bowl to make the Seasoning Mix. Makes 5 tablespoons plus 2¼ teaspoons.

Make 6 hearts out of parchment paper: Cut 6 sheets of paper 18 inches square and fold them in half. Cut out the shape of a heart half in each, and open up to hearts measuring 18 inches across the widest part and 13 inches from the top "V" to the bottom point. Set aside.

Melt 6 tablespoons of the butter in an 8-inch skillet over high heat. When the butter sizzles, add the flour and 1 teaspoon of the Seasoning Mix and cook, whisking constantly with a wire whisk, until thick and thoroughly blended into a roux, about 1 minute. Remove from the heat.

Place the bacon in a 12-inch skillet over high heat and cook until lightly browned, about 6 to 7 minutes.

http://www.chefpaul.com/