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Pompano Portobello Mornay
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
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8 Tbsp. butter, divided
3 medium Florida portabello mushrooms, sliced
1/2 c. brandy
1 c. heavy cream
1/4 c. Parmesan cheese, grated
2 fresh Florida thyme leaves, minced
salt and pepper to taste
1 Tbsp. seafood seasoning
4 - (6 oz.) Florida pompano fillets (mullet, mahi, swai or snapper can be substituted)
What to do:
1. Melt 4 Tbsp. butter in a large sauté pan over medium-high heat. Add mushroom slices; sauté about 7 min. until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze.
2. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 min. until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm.
3. Season the fillets with seafood seasoning. Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add fish and sauté 3 min. per side, turning once, until cooked through and opaque in the center. Transfer fillets to serving plate and spoon sauce over.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 818;   Calories From Fat: 570;   Total Fat: 64g;   Saturated Fat: 36g;   Cholesterol: 238mg;   Total Carbs: 5g;   Protein: 37g;  
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