Pompano in a Foil Bag

Ingredients

• 1 medium carrots cut into thin strips
• 0.5 cup celery thinly sliced
• 36 ounce pompano fillets 
• 2.5 teaspoons creole seasoning divided
• 2 teaspoons thyme leaves fresh chopped
• 2 teaspoons garlic minced
• 1 cup leeks diced
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted divided
• 0.5 cup white wine 
• 0.3 cup onion diced yellow

Equipment

• frying pan
• grill
• aluminum foil

Directions

1. Melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat.
2. Add onion and carrot, and saut 3 minutes.
3. Add celery, leeks, garlic, salt, and 1/2 teaspoon Creole seasoning; saut 5 minutes.
4. Add wine, lemon juice, and thyme. Cook 2 minutes or until slightly thickened.
5. Cut 6 (18- x 12-inch) rectangles of foil.
6. Brush center of each sheet with olive oil.
7. Place 1 fillet in center of each sheet, and sprinkle evenly with remaining 2 teaspoons Creole seasoning. Divide onion mixture evenly over fillets. Top each fillet with 1 tablespoon remaining butter. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal.
8. Grill packets on grill rack, covered with grill lid, over medium heat (300 to 35
9. minutes.