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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Poached Pompano with Clam Sauce

Seafood-4168
Ingredients  
1 1/2 pounds pompano fillets
3 dozen little neck clams, in-the-shell
1/2 pound shrimp, peeled and deveined
1 cup dry white wine
1 cup water
1 cup sliced onions
1/2 cup heavy whipping cream
1/2 teaspoon white pepper
1/2 teaspoon marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
2 tablespoons onions, chopped
 
Preparation
Cut fillets into serving-size pieces. Wash clams and shrimp under cold running water and set aside. Combine wine, water, onions, clams and shrimp in a large sauce pan; cover and steam for approximately 5 minutes or until clams open. Remove clams and shrimp; set aside. After clams have cooled, remove meat from shells. Set clam meat aside. Strain cooking liquid into large skillet. Add fillets, cover and simmer on medium heat for 8-10 minutes or until fish flakes easily with a fork. Remove fillets from skillet and transfer to an oven-proof platter. Place the fish in the oven on warm heat. Simmer remaining liquid until it is reduced to approximately 3/4 cup. Stir in whipping cream, pepper, marjoram, savory, and thyme. Simmer until sauce thickens slightly. Add clam meat, shrimp and onions; heat. Serve sauce over fillets.

Yield
6 servings

Nutritional Value Per Serving
Calories 260, Calories From Fat 90g, Total Fat 10g, Saturated fat 5g, Cholesterol 140mg, Carbohydrate 4g, Protein 31g.

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