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Intimidated by cooking fresh seafood? It's actually easy.
Here are three recipes, ranging from moderately difficult, to middle of the road, to couldn't be easier. And if you don't have fresh Pompano, substitute your favorite Gulf fish.
All recipes provided by "Gettin' Hooked" columnist Mark Clabaugh
This one is real fancy...
Pompano with crabmeat and citrus beurre blanc
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
PREPARATION
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. 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.
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.
Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
This one is middle of the road...
Fruited Pompano
INGREDIENTS
1 cup mango nectar
1/4 cup apricot preserves
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
3 tablespoons honey
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 jalapeño pepper, seeded and finely chopped
3/4 teaspoon salt, divided
1 1/2 pounds pompano
1/8 teaspoon freshly ground black pepper
Cooking spray
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. 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.
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.
Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
And this recipe is basic.
Oven Baked Pompano
INGREDIENTS Pompano fillets, about 1/2 pound each
1 tbsp oil or butter. Butter is better.
Cajun Shake or Tony Chacheres creole seasoning to taste.
Lemon.
Preheat the oven to 400 F. Rub the fish with oil. Season lightly inside and out with Cajun Shake or Tony Chacheres creole seasoning. Bake in a shallow pan 25 minutes. Squeeze lemon over fillets.
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