Pompano en Papillote - Country Roads Magazine

Name: Pompano en Papillote - Country Roads Magazine
Ingredients: 4 pompano fillets (7–8 oz., skin off and bones removed); 2 lemons (sliced ¼ inch thick); 8 sprigs of thyme (whole, about four inches in length); 4 fresh bay leaves; 8 garlic cloves, sliced thin; 6 oz. cold-pressed pecan oil; Roasted Cherry Tomatoes (see recipe below); 2 lbs. sautéed Swiss chard; For the roasted cherry tomatoes: 20 cherry tomatoes (halved), 1 tbsp. olive oil, 1/4 tsp. kosher salt; For the sautéed Swiss chard: 1.5 oz. cold pressed pecan, 2 lb. Swiss chard, 3 cloves (minced), 1 oz. white wine (preferably chardonnay), 2 lemons (juiced), salt (to taste), black pepper (to taste)

countryroadsmagazine.com

The new king of American seafood shares a recipe

View Original

Share this recipe:

Ingredients

4 pompano fillets (7–8 oz., skin off and bones removed)
2 lemons (sliced ¼ inch thick)
8 sprigs of thyme (whole, about four inches in length)
4 fresh bay leaves
8 garlic cloves, sliced thin
6 oz. cold-pressed pecan oil
Roasted Cherry Tomatoes (see recipe below)
2 lbs. sautéed Swiss chard
For the roasted cherry tomatoes: 20 cherry tomatoes (halved), 1 tbsp. olive oil, 1/4 tsp. kosher salt
For the sautéed Swiss chard: 1.5 oz. cold pressed pecan, 2 lb. Swiss chard, 3 cloves (minced), 1 oz. white wine (preferably chardonnay), 2 lemons (juiced), salt (to taste), black pepper (to taste)