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Categories:Viewed: 84 - Published at: 3 years ago
Ingredients
- 1 lb (.5 kg). butter
- 2 lbs (.9 kg). good lump crabmeat
- 1/2 cup (125 ml) oil (not olive oil)
- 1 tbsp (15 ml) salt
- 1 tsp (5 ml) ground white pepper
- 6 (6 oz (168 grm). to 8 oz (224 grm).) Pompano filets
- 6 sprigs parsley
- 3 limes, halved
Method
- Melt the butter in a heavy saucepan and add the crabmeat, disturb the crabmeat as little as possible so as not to break up the lumps; keep warm.
- Blend the oil with the salt and pepper and rub it onto the fish filets.
- Cook the filets on a hot grill or in a heavy iron skillet for 3 minutes on each side, or until done.
- Place the cooked filets on dinner plates and spoon the hot crabmeat and butter mixture over the top.
- Garnish with parsley and lime halves.
