Pan-Seared Pompano with Lemon-Butter Jambalaya Rice

Ingredients

- For the Pompano:
- 2 whole pompano, scaled and cleaned
- 2 tablespoons butter
- 1 lemon, sliced
- Salt and pepper to taste

- For the Jambalaya Rice:
- 1 cup jambalaya rice (you may use pre-packaged seasoned jambalaya rice)
- 2 cups chicken broth
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 tablespoons butter
- Juice of 1 lemon
- Salt and pepper to taste

Instructions

1. Prepare the Rice:
- Heat 2 tablespoons of butter in a medium saucepan over medium heat.
- Add the diced onions and bell peppers; sauté until softened, about 5 minutes.
- Stir in the jambalaya rice and cook for an additional 2 minutes, ensuring it is well-coated with the butter.
- Add 2 cups of chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and all liquid is absorbed.
- Stir in lemon juice, and season with salt and pepper to taste. Set aside and keep warm.

2. Cook the Pompano:
- Preheat your oven to 400°F.
- In a large oven-safe skillet over medium-high heat, melt 2 tablespoons of butter.
- Season the pompano inside and out with salt and pepper.
- Place lemon slices inside the cavity of each fish.
- Sear the pompano in the skillet for 3-4 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the fish is fully cooked and flakes easily with a fork.

3. Plate and Serve:
- Serve each pompano alongside a generous portion of the lemon-butter jambalaya rice.
- Garnish with additional lemon wedges, if desired.

Preparation & Cooking Times

- Preparation Time:
PT20M
20 minutes

- Cooking Time:
PT35M
35 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Lunch

Keywords

- Pompano
- Jambalaya Rice
- Lemon Butter
- Pan Fry
- Oven Roast
- Seafood
- Southern Cuisine
- Easy Lunch
- Flavorful Rice
- Gourmet Recipe

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 1,780

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