Florida Seafood Recipe

(Photo Below)

Seafood-4289

Ingredients
1/2 cup	dry white wine
1/4 cup	shallots, minced
3 tablespoons	fresh lemon juice
1 cup	heavy cream
1/4 cup	unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons	grated lemon peel
8 ounces	fresh blue crabmeat
	salt and pepper to taste
3 tablespoons	olive oil
1 tablespoon	shrimp boil or seafood seasoning
4 6- to 8-ounce	pompano fillets, skinless
1 bunch	fresh parsley, chopped

Preparation 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. Yield 4 servings Nutritional Value Per Serving Calories 760, Calories From Fat 541, Total Fat 61g, Saturated Fat 29g, Trans Fatty Acid 1g, Cholesterol 241mg, Total Carbohydrates 6g, Protein 43g, Omega 3 Fatty Acid 1.29g