Florida Pompano with Blue Crab in Citrus Cream
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1/2 cup dry white wine
1/4 cup shallots
3 tablespoons fresh Florida lemon juice
1 cup heavy cream
1/4 cup unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons grated lemon peel
8 ounces fresh Florida blue crab meat
Salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon shrimp boil or seafood seasoning
4 (6 to 8-ounce) Florida Pompano fillets, skinless
1 bunch fresh flat-leaf parsley, chopped
- Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup.
- Add cream; simmer 5 minutes until thickened. Add butter cubes a few at a time and whisk until melted. Stir in lemon peel. Add crabmeat to sauce and heat through. Add salt and pepper to taste; set aside and keep warm.
- In a large skillet, heat oil over medium-high heat. Season fillets with seafood seasoning and add to pan; cook 4 minutes 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 760; Calories From Fat: 541; Total Fat: 61g; Saturated Fat: 29g; Cholesterol: 241mg; Total Carbs: 6g; Protein: 43g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.