Pompano With Crabmeat And Citrus Beurre Blanc

Name: Pompano With Crabmeat And Citrus Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/4 cup minced shallots, 3 tablespoons fresh lemon juice, 3/4 cup whipping cream, and more.

Yes, Pompano With Crabmeat And Citrus Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!