Crab-Stuffed Roulade of Pompano
Prep time
Cook time
Total time
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Serves: 4
  • 8 fillets of pompano, trimmed and bones removed
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, divided
  • 1 cup finely diced yellow onions
  • 1 cup finely diced celery
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup diced green onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh thyme
  • ½ cup white wine
  • ½ cup heavy cream
  • Juice of 1 lemon
  • 1 tablespoon Cajun seasoning
  • Dash of hot sauce
  • 8 ounces Louisiana fresh white lump crabmeat
  • 1 cup unseasoned bread crumbs, plus more if needed
  • Sprigs of thyme, for garnish
  1. Preheat oven to 350ºF.
  2. Using paper towel, pat the fish fillets dry and sprinkle lightly with salt and pepper. Refrigerate for later use.
  3. In a skillet over medium heat, melt 4 tablespoons of butter. Add the onions, celery, bell pepper, and green onion, and cook until the onions turn translucent, about 5 minutes. Add the garlic, thyme, wine, and cream. Let cook until the wine and cream begin to reduce and thicken. Season with lemon juice, Cajun seasoning and hot sauce. Remove the mixture from the stovetop.
  4. Add the crabmeat and stir gently to incorporate. Slowly add the breadcrumbs just until the mixture reaches a moist stuffing consistency. Keep warm.
  5. In a muffin tin, grease 8 holes with butter and place one of the pompano fillets in each. Spoon a portion of the crabmeat stuffing into the circular hole of each fish fillet. Bake until the fish is done, approximately 15 minutes. Serve one or two of the roulades on a plate and garnish with a sprig of thyme. Simple steamed vegetables go well with the delicate flavors of this dish.
Be sure to grease the muffin tin thoroughly and run a knife around the edges before removing to prevent the fish from flaking apart. You can use a toothpick to hold the fish together, but I’ve found that it usually isn’t necessary. The fish will bake quickly so be careful not to overcook it.
Recipe by Acadiana Table at /?p=8041