Pompano In A Foil Bag

• 1/2 cup unsalted butter, divided
• 1/4 cup diced yellow onion
• 1 medium carrot, cut into thin strips
• 1/2 cup thinly sliced celery
• 1 cup diced leeks
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 2 1/2 teaspoons Creole seasoning, divided
• 1/2 cup white wine
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh thyme
• 2 tablespoons olive oil
• 6 (6-ounce) pompano fillets

1. Melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add onion and carrot, and saute 3 minutes. Add celery, leeks, garlic, salt, and 1/2 teaspoon Creole seasoning; saute 5 minutes. Add wine, lemon juice, and thyme. Cook 2 minutes or until slightly thickened.
2. Cut 6 (18- x 12-inch) rectangles of foil. Brush center of each sheet with olive oil. Place 1 fillet in center of each sheet, and sprinkle evenly with remaining 2 teaspoons Creole seasoning. Divide onion mixture evenly over fillets. Top each fillet with 1 tablespoon remaining butter. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal.
3. Grill packets on grill rack, covered with grill lid, over medium heat (300u0b0 to 350u0b0) 12 minutes.

unsalted butter, yellow onion, carrot, celery, leeks, garlic, salt, creole seasoning, white wine, lemon juice, thyme, olive oil, pompano

Taken from www.myrecipes.com/recipe/pompano-a-foil-bag (may not work)