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Grilled Florida Pompano with Sauteed Lobster Picata (Emeril Lagasse) Recipe

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Grilled Florida Pompano with Sauteed Lobster Picata (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
1150
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and blanch for 3 minutes. Transfer tongs to a large bowl filled with ice water to cool.
  2. When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster. Cut into bite-sized pieces and set aside.
  3. Preheat a grill to medium-high. (Or preheat the oven to 375 degrees F.)
  4. Combine the oil and Essence in a small bowl, and lightly rub both sides of each fillet with the mixture.
  5. Place the fish, flesh side-down on the grill and cook for 2 minutes. Turn the fillets 1/4 turn to make decorative grill marks and cook an additional 2 minutes. Turn and cook skin side-down until the fish flakes easily, about 4 minutes. (Alternatively, place the seasoned fish on a nonstick baking sheet and roast until golden brown and cooked through, 10 to 12 minutes.)
  6. Place the fish on a large platter.
  7. In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the wine, lemon juice, capers, salt, and cayenne and simmer for 2 minutes. Fold in the chopped lobster, stir to combine, and cook until heated through, about 1 minute. Remove from the heat, stir in the parsley, and adjust the seasoning to taste.
  8. Top the fish with the sauteed lobster. Garnish with lemon supremes and chopped chives.
  9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  10. 2 1/2 tablespoons paprika
  11. 2 tablespoons salt
  12. 2 tablespoons garlic powder
  13. 1 tablespoon black pepper
  14. 1 tablespoon onion powder
  15. 1 tablespoon cayenne pepper
  16. 1 tablespoon dried oregano
  17. 1 tablespoon dried thyme
  18. Combine all ingredients thoroughly.
  19. Yield: 2/3 cup
  20. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  21. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1150.21 Kcal (4816 kJ)
Calories from fat 226.18 Kcal
% Daily Value*
Total Fat 25.13g 39%
Cholesterol 206.9mg 69%
Sodium 328.27mg 14%
Potassium 747.69mg 16%
Total Carbs 136.08g 45%
Sugars 17.64g 71%
Dietary Fiber 13.03g 52%
Protein 80.02g 160%
Vitamin C 30.6mg 51%
Vitamin A 1.9mg 65%
Iron 7.8mg 43%
Calcium 159.9mg 16%
Amount Per 100 g
Calories 555.46 Kcal (2326 kJ)
Calories from fat 109.23 Kcal
% Daily Value*
Total Fat 12.14g 39%
Cholesterol 99.92mg 69%
Sodium 158.53mg 14%
Potassium 361.07mg 16%
Total Carbs 65.72g 45%
Sugars 8.52g 71%
Dietary Fiber 6.29g 52%
Protein 38.64g 160%
Vitamin C 14.8mg 51%
Vitamin A 0.9mg 65%
Iron 3.8mg 43%
Calcium 77.2mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

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