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Citrus Crusted Pompano With Grapefruit Butter Sauce

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Ingredients

  • GRAPEFRUIT BUTTER SAUCE:
  • 1 teaspoon very finely-grated lemon zest
  • 1 teaspoon very finely-grated lime zest
  • 1 teaspoon very finely-grated orange zest
  • 1 cup fine dry bread crumbs
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon minced shallots
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 teaspoon light brown sugar
  • 4 skin-on pompano fillets - (6 to 8 oz ea)
  • 2 tablespoons Essence (see Bayou Blast recipe)
  • 1 1/2 cups fresh grapefruit juice
  • 1/2 cup granulated sugar
  • 1 teaspoon finely-grated grapefruit zest
  • 1/4 cup white wine vinegar
  • 4 1/2 teaspoons minced shallots
  • 2 tablespoons heavy cream
  • 2 sticks cold unsalted butter cut into pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • 1/4 cup seedless grapefruit segments

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees.

Bring a small saucepan of water to a boil. Add the zest and blanch for 30 seconds. Remove with a slotted spoon and dry on paper towels. In a bowl, combine the zests, bread crumbs, butter, shallots, salt, pepper, and sugar, and mix well.

Season the flesh side of the pompano fillets with the Essence. Place the fillets on a non-stick baking sheet and bake for 5 minutes. Remove from the oven. Divide the crumb mixture evenly among the fillets and pack lightly to make a crust. Return to the oven and bake for 10 minutes.

Remove from the oven and transfer to 4 large plates. Top with the Grapefruit Butter Sauce and serve immediately.

For the Grapefruit Butter Sauce: In a small saucepan, combine 1 cup of the grapefruit juice, the sugar and zest, and cook over medium heat until reduced to a thick syrup.

In a clean saucepan, combine the remaining 1/2 cup of grapefruit juice, the vinegar, and shallots. Simmer until reduced to 3 tablespoons. Add the heavy cream and cook for 30 seconds. Gradually whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.

Remove from the heat and strain through a fine mesh strainer into a clean pan. Add the grapefruit gastrique, salt, pepper, and grapefruit segments, and stir gently to combine. (Makes 1 cup)

This recipe yields 4 servings.

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