Citrus Crusted Pompano with Grapefruit Butter Sauce (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 60 Minutes

Servings: 4

Ingredients:

1 teaspoon very finely grated lemon zest

1 teaspoon very finely grated lime zest

1 teaspoon very finely grated orange zest

1 cup fine dry bread crumbs

4 tablespoons melted unsalted butter

1 tablespoon minced shallots

1 1/2 teaspoons kosher salt

1/4 teaspoon ground black pepper

1 teaspoon light brown sugar

4 (6 to 8-ounce) pompano fillets, skin-on

2 tablespoons essence, recipe follows

grapefruit butter sauce, recipe below

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

1 1/2 cups fresh grapefruit juice

1/2 cup granulated sugar

1 teaspoon finely grated grapefruit zest

1/4 cup white wine vinegar

4 1/2 teaspoons minced shallots

2 tablespoons heavy cream

2 sticks cold unsalted butter, cut into pieces

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1/4 cup seedless grapefruit segments

Directions:

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. Remove from the oven and transfer to 4 large plates. Top with the sauce and serve immediately.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
9. Grapefruit Butter Sauce:
10. 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.
11. 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.
12. 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.
13. Yield: 1 cup

By RecipeOfHealth.com