Citrus Crusted Pompano With Grapefruit Butter Sauce Recipe - Cooking Index
1 teaspoon | 5ml | Very finely-grated lemon zest |
1 teaspoon | 5ml | Very finely-grated lime zest |
1 teaspoon | 5ml | Very finely-grated orange zest |
1 cup | 146g / 5.1oz | Fine dry bread crumbs |
4 tablespoons | 60ml | Melted unsalted butter |
1 tablespoon | 15ml | Minced shallots |
1 1/2 teaspoons | 7.5ml | Kosher salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
1 teaspoon | 5ml | Light brown sugar |
4 | Skin-on pompano fillets - (6 to 8 oz ea) | |
2 tablespoons | 30ml | Essence |
= (see Bayou Blast recipe) | ||
Grapefruit Butter Sauce | ||
1 1/2 cups | 355ml | Fresh grapefruit juice |
1/2 cup | 99g / 3.5oz | Granulated sugar |
1 teaspoon | 5ml | Finely-grated grapefruit zest |
1/4 cup | 59ml | White wine vinegar |
4 1/2 teaspoons | 22ml | Minced shallots |
2 tablespoons | 30ml | Heavy cream |
2 | Cold unsalted butter - cut into pieces | |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
1/4 cup | 59ml | Seedless grapefruit segments |
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
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