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Citrus Crusted Pompano with Grapefruit Butter Sauce (Emeril Lagasse) Recipe

Citrus Crusted Pompano with Grapefruit Butter Sauce (Emeril Lagasse) Recipe

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Citrus Crusted Pompano with Grapefruit Butter Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 tsp very finely grated lemon zest
1 tsp very finely grated lime zest
1 tsp very finely grated orange zest
1 cup fine dry bread crumbs
4 tbsp melted unsalted butter
1 tbsp minced shallots
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp light brown sugar
4 (6 to 8-oz) pompano fillets, skin-on
2 tbsp essence , recipe follows
grapefruit butter sauce, recipe below
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 1/2 cups fresh grapefruit juice
1/2 cup granulated sugar
1 tsp finely grated grapefruit zest
1/4 cup white wine vinegar
4 1/2 tsp minced shallots
2 tbsp heavy cream
2 sticks cold unsalted butter , cut into pieces
1/4 tsp salt
1/4 tsp ground white pepper
1/4 cup seedless grapefruit segments

Directions:

Preheat the oven to 375 degrees F.
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 sauce and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	937.17 Kcal (3924 kJ)
Calories from fat	610.21 Kcal
		% Daily Value*
Total Fat	67.8g	104%
Cholesterol	191.03mg	64%
Sodium	4701.03mg	196%
Potassium	711.67mg	15%
Total Carbs	67.71g	23%
Sugars	28.81g	115%
Dietary Fiber	5.27g	21%
Protein	18.13g	36%
Vitamin C	38.4mg	64%
Vitamin A	0.8mg	27%
Iron	4.7mg	26%
Calcium	155.7mg	16%

Amount Per 100 g
Calories	265.15 Kcal (1110 kJ)
Calories from fat	172.64 Kcal
		% Daily Value*
Total Fat	19.18g	104%
Cholesterol	54.05mg	64%
Sodium	1330.04mg	196%
Potassium	201.35mg	15%
Total Carbs	19.16g	23%
Sugars	8.15g	115%
Dietary Fiber	1.49g	21%
Protein	5.13g	36%
Vitamin C	10.9mg	64%
Vitamin A	0.2mg	27%
Iron	1.3mg	26%
Calcium	44mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.