Pompano Pontchartrain

• 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

1. 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.
2. Blend the oil with the salt and pepper and rub it onto the fish filets.
3. Cook the filets on a hot grill or in a heavy iron skillet for 3 minutes on each side, or until done.
4. Place the cooked filets on dinner plates and spoon the hot crabmeat and butter mixture over the top.
5. Garnish with parsley and lime halves.

butter, oil, salt, ground white pepper, filets, parsley

Taken from online-cookbook.com/goto/cook/rpage/000B30 (may not work)