Cooking Index - Cooking Recipes & IdeasCitrus Crusted Pompano With Grapefruit Butter Sauce Recipe - Cooking Index

Citrus Crusted Pompano With Grapefruit Butter Sauce

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 teaspoon 5mlVery finely-grated lemon zest
1 teaspoon 5mlVery finely-grated lime zest
1 teaspoon 5mlVery finely-grated orange zest
1 cup 146g / 5.1ozFine dry bread crumbs
4 tablespoons 60mlMelted unsalted butter
1 tablespoon 15mlMinced shallots
1 1/2 teaspoons 7.5mlKosher salt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 teaspoon 5mlLight brown sugar
4   Skin-on pompano fillets - (6 to 8 oz ea)
2 tablespoons 30mlEssence
  = (see Bayou Blast recipe)
  Grapefruit Butter Sauce
1 1/2 cups 355mlFresh grapefruit juice
1/2 cup 99g / 3.5ozGranulated sugar
1 teaspoon 5mlFinely-grated grapefruit zest
1/4 cup 59mlWhite wine vinegar
4 1/2 teaspoons 22mlMinced shallots
2 tablespoons 30mlHeavy cream
2   Cold unsalted butter - cut into pieces
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground white pepper
1/4 cup 59mlSeedless grapefruit segments

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F23) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.