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

Florida Seafood Recipe

Pompano with Blue Crab in Citrus Cream

Seafood-4331
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 crab meat 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 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

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

Pompano with Blue Crab in Citrus Cream Download High-Resolution Image (JPG)

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