| Recipe Ingredients:
- 1, 2 - 3lb fish, head on or off, your choice.
- 1 1/2 to 2 Key Limes, not regular limes unless key
limes unavailable.
- 1 slice onion 1/8" thick, 3 to 4" diameter,
separate rings.
- 2 to 3 tbsp butter
- 1/8 tsp Oregano, more or less to taste.
- 1/8 tsp Parsley Flakes, more or less to taste.
- 1/8 tsp Garlic Powder, more or less to taste.
- Salt and pepper to taste
- heavy duty foil
|
Wild
Alaskan Halibut
|
|
Recipe Preparation:
Cut foil large enough to loosely wrap fish. Clean fish
well, place fish on cutting board and make cuts from near
head/gill area about 1 1/2" inch apart from head
to tail, down to backbone, on both sides of fish. Place
fish in middle of foil. Cut key limes in half, squeeze
juice on both sides and inside cavity of fish. Sprinkle
oregano, parsley flakes, garlic powder, and salt and pepper
evenly all over and inside fish. Place divided onion rings
evenly around and inside fish. Place butter on top of
fish. Bring ends of foil up and fold together over fish,
fold ends up to seal package. Cook in 350 degree oven
approximately 25 -35 minutes.
Note: When I prepared this recipe, I
used pinches instead of measuring spoons, estimating how
much seasoning to use for each fish.
To serve: Carefully open one end of
package and drain broth into small bowl. Reserve Broth.
Place fish on serving platter. Serve broth with fish as
dipping sauce, or to season baked or boiled potatoes.
Serving suggestion/menu: When I first prepared this recipe,
I prepared one Pompano packet per person (about 10 - 11
inches long each with head and tail removed), I had baked
potato, canned asparagus and a crusty bread. Everyone
had fixed their potato, (cut or mashed) without adding
any seasoning to the potato before I served up the fish.
I opened each fish packet at the plate, allowing the broth
from the fish to mix with the baked potato. The mixture
was absolutely delicious! The asparagus was perfect with
the fish, and the crusty bread sopped up all the extra
broth! An excellent dinner, never had to help clean fish
again!
Mr. Jean F. Leslie Sr.
|
