Florida Pompano with Blue Crab in Citrus Cream
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 5 Min.
Cook Time: 18 Min.
Prep Time: 5 Min.
Cook Time: 18 Min.
What you need:
* 1/2 c. dry white wine
* 1/4 c. shallots
* 3 Tbsp. fresh Florida lemon juice
* 1 c. heavy cream
* 1/4 c. unsalted butter, cut into 1/2-in. pieces
* 1 1/2 tsp. grated lemon peel
* 8 oz. fresh Florida blue crab meat
* salt and pepper, to taste
* 3 Tbsp. olive oil
* 1 Tbsp. shrimp boil or seafood seasoning
* 4 (6-8 oz.) Florida Pompano fillets, skinless
* 1 bunch fresh Florida parsley, chopped
* 1/4 c. shallots
* 3 Tbsp. fresh Florida lemon juice
* 1 c. heavy cream
* 1/4 c. unsalted butter, cut into 1/2-in. pieces
* 1 1/2 tsp. grated lemon peel
* 8 oz. fresh Florida blue crab meat
* salt and pepper, to taste
* 3 Tbsp. olive oil
* 1 Tbsp. shrimp boil or seafood seasoning
* 4 (6-8 oz.) Florida Pompano fillets, skinless
* 1 bunch fresh Florida parsley, chopped
What to do:
1. Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 c..
2. Add cream; simmer 5 mins. 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.
3. In a large skillet, heat oil over medium-high heat. Season fillets with seafood seasoning and add to pan; cook 4 min. per side until opaque in center.
4. Place fillet in center of serving plate and top with crabmeat. Spoon additional sauce over all; sprinkle with parsley and serve.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
2. Add cream; simmer 5 mins. 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.
3. In a large skillet, heat oil over medium-high heat. Season fillets with seafood seasoning and add to pan; cook 4 min. per side until opaque in center.
4. Place fillet in center of serving plate and top with crabmeat. Spoon additional sauce over all; sprinkle with parsley and serve.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 760; Calories From Fat: 541; Total Fat: 61g; Saturated Fat: 29g; Cholesterol: 241mg; Total Carbs: 6g; Protein: 43g;