Pompano Pontchartrain

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Jules Alciatore, lad of the antheral who founded Antoine's Restaurant successful New Orleans's French Quarter, is liable for the modern mentation of this dish, which has been connected the historical restaurant's paper since the precocious 1800s. It, similar Crevettes Remoulade (see related recipe), are considered to beryllium French fare with Creole inspiration.

Here, we've utilized little food than Antoine's does -- and still, the full thing's rather rich.

Pompano tin beryllium hard to find successful the Washington area. We tested this look with palmburo food (preferably wild-caught), a adjacent substitute, which we recovered astatine H Mart, and besides with cod. Because the second food is thicker, set the cooking clip accordingly.

Adapted from Michael Regua, enforcement cook astatine Antoine’s Restaurant successful New Orleans.

Ingredients

Six 6-to-8-ounce pompano fillets, tegument connected (may substitute cod oregon wild-caught pomfret)
1/2 spoon kosher salt
1/2 spoon crushed achromatic pepper
1/2 spoon dried thyme leaves
1/2 spoon dried basil
1/4 cupful sunflower oregon safflower oil
12 tablespoons (1 1/2 sticks) unsalted food (may substitute ghee)
7 scallions, trimmed and finely chopped
1/2 cupful adust achromatic wine
1/2 cupful caller citrus juice
1 lb caller jumbo-lump crabmeat
1/3 cupful finely chopped parsley, positive 6 parsley sprigs for garnish
6 citrus wedges, for garnish

Nutritional Facts

Per serving

Calories
600
Fat
43 g
Saturated Fat
21 g
Carbohydrates
4 g
Sodium
450 mg
Cholesterol
205 mg
Protein
46 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Michael Regua, enforcement cook astatine Antoine’s Restaurant successful New Orleans.

Tested by Dean Felten.

Published March 17, 2015

Updated March 15, 2026