COOK YOUR CATCH: Pompano Almondine









  • 1/2 cup sliced almonds
  • 4 tablespoons butter, melted
  • 4 (6-ounce) pompano fillets
  • 2 teaspoons cayenne pepper
  • sea salt to taste
  • ground black pepper to taste
  • 1 cup rice flour
  • 1/2 cup butter
  • 1/4 cup lemon juice
  • 1/4 cup flat leaf parsley, chopped


  1. Heat oven to 375 degrees F.
  2. Place sliced almonds and 4 tablespoons butter in ovenproof dish; roast for 7 minutes or until golden.
  3. Remove from oven and set aside.
  4. Sprinkle fillets with seasonings then dredge in flour.
  5. Melt 1/2 cup butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until cooked through.
  6. Remove fillets from pan and keep warm.
  7. Add toasted almonds, lemon juice and parsley to butter in the skillet; mix well then spoon over cooked fillets.

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