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Pompano with Blue Crab in Citrus Cream
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 MIn.
Cook Time: 20 Min.
What you need:
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1/2 c. dry white wine
1/4 c. Florida shallots, minced
3 Tbsp. fresh Florida lemon juice
1 c. heavy cream
1/4 c. unsalted butter, cut into 1/2-in. cubes
1 1/2 tsp. grated lemon peel
8 oz. fresh Florida blue crabmeat
salt and pepper to taste
3 Tbsp. olive oil
1 Tbsp. shrimp boil or seafood seasoning
4 (6-8 oz.) Florida pompano fillets, skinless
1 bunch fresh Florida parsley, chopped
What to do:
1. Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 c.
2. Add cream; simmer 5 min. until thickened. Add butter cubes a few at a time and whisk until melted. Stir in lemon peel. Add crab meat to sauce and heat through. Add salt and pepper to taste; set aside and keep warm.
3. In a large skillet, heat oil over medium-high heat. Season fillets and add to pan; cook 4 min. per side until opaque in center. Place fillet in center of serving plate and top with crabmeat. Spoon additional sauce over all; sprinkle with parsley and serve.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 760;   Calories From Fat: 541;   Total Fat: 61g;   Saturated Fat: 29g;   Cholesterol: 241mg;   Total Carbs: 6g;   Protein: 43g;  
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