When I shop I find myself invariably looking for new items, something to peak my interest and to break the monotony. This week I happened upon Florida Pompano and decided to give it a try.
As I continued shopping, I kept passing these beautiful Ruby Red Grapefruit. Although grapefruit has never been a favorite of mine, they seem to be calling to me. I kept walking past the display until I finally picked one up. As I held it my hands mesmerized at the perfection of this simple fruit, I could smell the fragrance of the grapefruit and as my senses went into overdrive, I smiled and continued shopping.
As my journey through the market continued, enjoying my “me time” shopping, I finally made it to the last aisle, where the fresh seafood was kept. It’s funny how the store is set up. Most stores seem to always start in the produce section but Wegmans is set up with the meats and seafood to the right of the produce which is one end of the store.
So as you make your way through the rest of the market, you have to double back and make another trip through the entire store to get back to the meats and seafood. I think that’s really good planning on their part because no one starts in meats and seafood, those are always your last selections because they’re the most perishable.
As I looked at the week’s offerings I saw a gorgeous whole fish that I wasn’t familiar with. I had heard of Pompano but had never tried it. As I watched the fishmonger expertly clean the fish for me, I began thinking about how to prepare it and my beautiful ruby red grapefruit came to mind.
Pompano is a naturally oily fish, which tends to make the meat more rich and flavorful than most fish, but still pleasantly mild. I added a little Meyer Lemon zest to the mix, simply because I could, but it also provided a little boost to the grapefruit and added a visual note to the sauce. I also added toasted pistachios to the dish that proved to be a wonderful addition to the sauce while adding yet another visual element.
I made a small salad to go with the Pompano using the remaining grapefruit segments, pistachio’s, red leaf lettuce and some gorgonzola crumbles. Simply drizzled with some extra virgin olive oil, it was a delicious accompaniment to the Pompano.
If you enjoyed this recipe you may also like these:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- Ginger Garlic Swordfish
- Black Sea Bass with Shrimp in a lemon scampi sauce
Table of Contents:
Florida Pompano with a Meyer Lemon – Grapefruit Sauce
Ingredients
- 12-14 ounces pompano fillets
- 1 ruby red grapefruit ½ peeled and separated ½ juiced
- zest of one Meyer lemon
- 2 tablespoons salted pistachios- toasted
- 2 tablespoons butter
- 2 tablespoons white wine
- 1 tablespoon olive oil
- sea salt and black pepper to taste
Instructions
- Place pompano fillets in baking dish, lightly coating each fillet with olive oil and adding a sprinkling of sea salt and black pepper
- Add a little water to the pan and roast pompano in a 350 degree oven for 15-20 minutes
- In a saute pan over medium high heat add 1 tsp butter and allow to melt, when the pan is hot add in pistachios. Toss and keep over the heat for about a minute then add the white wine. Allow the alcohol to burn off (30 seconds or so)
- Add in grapefruit juice and Meyer lemon zest, turn heat to low and reduce slightly.
- Take remaining butter and roll it in flour, add this to the sauce (this is called a beurre manie) it will thicken your sauce.
- Remove from heat and hold until pompano is finished cooking.
- Reheat sauce being very careful not to overheat sauce. If the sauce looks a little oily or to thick add a teaspoon of water to the sauce, this will help restore it.
- Serve sauce over Pompano and enjoy!
Barbara
First time I have eaten Pompano and loved it. My husband who is a foodie loved it too
Dennis C
From one Dennis to another that was a great blend my wife wants me to go fishing more thanks Bud!!!
Chef Dennis Littley
Thank you Dennis, I’m happy to hear you enjoyed my recipe!
JulieD
Oh my! I love the citrus flavors in this dish! And you had me at meyer lemons!
Gourmantine
Hi Dennis, how is that grapefruit escaped your attention so long? It’s such a versatile and healthy fruit (though should not be taken with certain medication), but I applaud you for seeking new ingredients, it’s all too easy to get stuck in routine with the ‘regular’ ones.
I like the simplicity of this dish!
mangiabella
Chef what a great blend of flavors!!!! I really love ruby red grapefruits, and I simply do not buy them enough. I sense a craving coming on!!!!! I did find some sausage tortellini finally, going to go back and make your chicken tortellini soup from this past november…can’t wait!!! Hope things are warming up in your corner of the world, thinking of you and sending a smile and a warm embrace your way
Wizzy
Sometimes a stroll through the supermarket is indeed to break out of the doldrums and inspire a great new meal like this one
anna
this is a very pretty dish, and it sounds like a great mix of flavors. yum!
RavieNomNoms
Oh wow, that looks really delightful!!
Scott Borel
Jeez this looks good! Very nice!
Kim Bultman | a little lunch
Dennis, it amused me that you consider grocery shopping as “me time.” Me, too! I’ll probably get arrested for loitering in a grocery store someday (ha!), but I can’t help it. Your fish dish looks delicious… we were just talking about getting our fishing licenses this weekend — yup, Spring’s comin’. (Hope your grey days are over soon!)
Kristi Rimkus
Hi Chef – I’ve not seen Pompano here in Seattle, but this dish looks amazing. I’m guessing another meaty white fish would work?
Chef Dennis
hi Kristi
yes any meaty white fish would work, this would would be a nice topping for flounder, fluke, tilapia or anything similar and would probably be good with tuna or swordfish.
Dennis
Abbe@This is How I Cook
I have had pompano. It is delicious. That was 30 some years ago when we lived in Florida and i don’t think I’ve seen it since. Good sounding recipe, sir!
Kath
That’s a beautiful plate of fish, Dennis! I’d like to try pompano sometime. It’s not something we see in the Pacific Northwest.