Citrus Crusted Pompano With Grapefruit Butter Sauce

Citrus Crusted Pompano With Grapefruit Butter Sauce
Citrus Crusted Pompano With Grapefruit Butter Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

  • GRAPEFRUIT BUTTER SAUCE:

  • 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

Directions

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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