POMPANO EN PAPILLOTEE

      Title: POMPANO EN PAPILLOTEE
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       2 lb Pompano
     1/2 c  Tomato puree
       1 c  Tomatoes, peeled chopped
     1/2 c  Mushrooms, chopped
       1 tb Shallots, chopped
     1/2 c  Bread crumbs
  
     Cook puree, tomatoes, mushrooms and shallots, seasoning to taste,
   for
     about 20 minutes, sauteeing shallots and mushrooms first the adding
     tomatoes. Lightly sautee the filleted pompano in butter. Grease
   parchment
     or cooking paper lightly with olive oil. Arrange fillets in center.
   Sprea
     sauce over fillets. Sprinkle on bread crumbs and fold paper and
   roll unti
     fish are completely encased. Allow to warm on stove top. Place in a
     moderately (400) oven for seven minutes or until paper begins to
   scorch
     and inflate. Serve in paper.
     Suggestions:
     Substitute Amberjack or snapper for Pompano.
     Also for:
     Small Cobia should also be good.
     Recipe date: 11/28/87
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