Description:

Fish and Seafood

Source:

John Parle

Serves/Makes:6

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

Preparation

• 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.

Comments

Variations: Any fish filet can be used in place of the pompano. Shrimp can be used in place of the crabmeat. Some people prefer to saute some chopped green onions in the butter with a little white wine before adding the crabmeat. All credit to Roy F. Gust Jn. "The 100 Greatest Dishes of Louisiana Cookery" this is not an ad, but this gentleman visited my hotel when I was the manager of the Marigot Bay Resort, St Lucia, and presented me with a copy of his book on 22nd August 1989, and it has been one of the best part of my collection of cookbooks since then. I still use it to this day running the Bay Gardens Hotel in St. Lucia.