Poached Pompano with Clam Sauce: Seafood and Aquaculture

Seafood-4168

Ingredients

1 1/2	pounds Florida pompano fillets
3	dozen Florida littleneck clams, in-the-shell
1/2	pound Florida shrimp, peeled and deveined
1	cup dry white wine
1	cup water
1	cup sliced Florida onions
1/2	cup heavy Florida whipping cream
1/2	teaspoon white pepper
1/2	teaspoon marjoram
1/2	teaspoon savory
1/2	teaspoon thyme
2	tablespoons Florida 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.