Blackened Pompano Dedicated to Chef Paul Prudhomme

Preheat a cast-iron skillet over high heat until it begins to smoke.

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, black pepper, and salt.

Pat the pompano fillets dry with paper towels to remove excess moisture.

Rub the spice mixture generously on both sides of the pompano fillets.

Add butter and olive oil to the hot skillet, allowing it to melt and foam.

Carefully place the seasoned pompano fillets in the skillet, cooking for 3-4 minutes until a dark crust forms.

Flip the fillets gently and cook for another 3-4 minutes until cooked through and flaky.

Remove the fillets from the skillet and squeeze fresh lemon juice over them.

Garnish with chopped parsley and sliced green onions before serving.

Spice Level:

Allergens