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Recipes

Pompano with Crabmeat and Citrus Beurre Blanc

By Annadele s Plantation in Covington LA

Recipe information

  • Yield

    4 Servings

Ingredients

1

/2 cup dry white wine

1

/4 cup minced shallots

3

tablespoons fresh lemon juice

3

/4 cup whipping cream

2

large eggs

1

/2 cup whole milk

1

/2 cup all purpose flour

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

4

6-to-8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia

2

tablespoons olive oil

1

/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

1

1/2 teaspoons grated lemon peel

8

ounces fresh crabmeat, picked over

Chopped fresh parsley

Need to make a substitution?

Preparation

  1. Step 1

    Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.

    Step 2

    Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.

    Step 3

    Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.

    Step 4

    Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

Explore Bon AppétitFishSeafoodCrabShellfishBlack CodTilapiaMainNut-FreeGluten-FreeKetoSautéDinner