Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Pompano with Blue Crab in Citrus Cream |
Seafood-4289 |
| Amount |
Ingredient |
| Ingredients |
|
| 1/2 |
cup dry white wine |
| 1/4 |
cup shallots, minced |
| 3 |
tablespoons fresh Florida 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 Florida blue crabmeat |
| |
salt and pepper to taste |
| 3 |
tablespoons olive oil |
| 1 |
tablespoon shrimp boil or seafood seasoning |
| 4 |
6- to 8-ounce Florida pompano fillets, skinless |
| 1 |
bunch fresh Florida 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
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
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