Ingredients Jump to Instructions ↓

  1. 1 teaspoon very finely grated lemon zest

  2. 1 teaspoon very finely grated lime zest

  3. 1 teaspoon very finely grated orange zest

  4. 1 cup fine dry bread crumbs

  5. 4 tablespoons melted unsalted butter

  6. 1 tablespoon minced shallots

  7. 1 1/2 teaspoons kosher salt

  8. 1/4 teaspoon ground black pepper

  9. 1 teaspoon light brown sugar

  10. 4 (6 to 8-ounce) pompano fillets , skin-on

  11. 2 tablespoons Essence, recipe follows

  12. Grapefruit Butter Sauce, recipe below

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried leaf oregano

  20. 1 tablespoon dried thyme

  21. 1 1/2 cups fresh grapefruit juice

  22. 1/2 cup granulated sugar

  23. 1 teaspoon finely grated grapefruit zest

  24. 1/4 cup white wine vinegar

  25. 4 1/2 teaspoons minced shallots

  26. 2 tablespoons heavy cream

  27. 2 sticks cold unsalted butter, cut into pieces

  28. 1/4 teaspoon salt

  29. 1/4 teaspoon ground white pepper

  30. 1/4 cup seedless grapefruit segments

Instructions Jump to Ingredients ↑

  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. Combine all ingredients thoroughly and store in an airtight jar or container.

  6. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  7. 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.

  8. 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.

  9. 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.

  10. Yield: 1 cup


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