Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Seafood Recipe

Pompano Portobello Mornay

(Photo Below)
8 tablespoons butter, divided
3 medium portobello mushrooms, sliced
1/2 cup brandy
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 fresh thyme sprigs, minced
  salt and pepper to taste
1 tablespoon seafood seasoning
4  6-ounce pompano fillets

Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add mushroom slices; sauté about 7 minutes until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm. Season the fillets with seafood seasoning. Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center. Transfer fillets to serving plate and spoon sauce over.

4 servings

Nutritional Value Per Serving
Calories 818, Calories From Fat 570, Total Fat 64g, Saturated Fat36 g, Trans Fatty Acid 2g, Cholesterol 238mg, Total Carbohydrates 5g, Protein 37g, Omega 3 Fatty Acid 1.29g

Look for "Fresh from Florida" ingredients at your grocery store.

Pompano Portobello Mornay Download High-Resolution Image (JPG)

FFF Banner
Get Adobe Acrobat Reader