Florida Pompano with a Meyer Lemon - Grapefruit Sauce
Pompano is a delightful mild white fish that lends itself to any topping you might like to add to it, especially citrus.
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 teaspoon 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!
Nutrition
Calories: 387kcalCarbohydrates: 15gProtein: 23gFat: 25gSaturated Fat: 9gCholesterol: 106mgSodium: 604mgPotassium: 515mgFiber: 2gSugar: 9gVitamin A: 1850IUVitamin C: 38.8mgCalcium: 71mgIron: 0.7mg
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