FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes >

SEAFOOD RECIPESFISH Recipes pg 2 >  Pompano Portobello Mornay

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

POMPANO PORTOBELLO MORNAY

Pompano Fillet Portobello

Yield: 4 servings

Ingredients

• 8 tablespoons butter, divided
• 3 medium Florida portobello mushrooms, sliced
• 1/2 cup brandy
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 fresh Florida thyme leaves, minced
• salt and pepper to taste
• 1 tablespoon seafood seasoning
• 4 6-ounce Florida pompano fillets


Preparation

Melt 4 tablespoons butter in a large sauté pan over medium-high heat.

Add mushroom slices; sauté about 7 minutes until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm.

Season the fillets with seafood seasoning.

Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center.

Transfer fillets to serving plate and spoon sauce over.


Nutritional Value Per Serving
Calories 818, Calories From Fat 570, Total Fat 64g, Saturated Fat36 g, Trans Fatty Acid 2g, Cholesterol 238mg, Total Carbohydrates 5g, Protein 37g, Omega 3 Fatty Acid 1.29g

Recipe and photo: Florida Department of Agriculture and Consumer Services.   www.fl-seafood.com
 

 

RELATED RECIPES

  MACKEREL RECIPES >>>>>   |   Madras Fish Curry   |   MAHI MAHI RECIPES >>>>>   |   Mexicana Fish with Dried Plums   |   MONKFISH RECIPES >>>>>   |   Mouth Watering Oven Fried Fish   |   MULLET RECIPES >>>>>   |   Orange Roughy with Cilantro Pesto   |   Otak Otak, Fish Fillet   |   Perch, Carmelized White Perch   |   Coconut Crusted Perch   |   Perch, Southern Maryland Perch   |   Pompano Poached w/Clam Sauce   |   Pompano Portobello Mornay   |   Pompano with Tomatoes   |   Porgy with Fennel Bulbs   |   Queenfish Curry   |   Redfish, Jean's Redfish Filets   |   Redfish with Maitre D'Hotel Butter   |   Redfish, Parmesan Coated Redfish   |   Rockfish, Baked Stuffed Rockfish   |   Rockfish Imperial   |   Sablefish with Honey & Thyme   |   SALMON RECIPES >>>>>   |   Saltfish and Okra   |   Sardines with Walnut & Chile Crumbs   |   Seafood Strata   |   Sea Trout, Grilled Mexican Trout   |   Simmered Sea Bream   |   Sea Trout with Juniper   |   SHARK RECIPES >>>>>   |   SNAPPER RECIPES >>>>>   |   SOLE RECIPES >>>>>   |   Spicy Seafood Cakes   |   SWORDFISH RECIPES >>>>>   |   TILAPIA RECIPES >>>>>   |   Tilefish, Spicy Tilefish Fillets   |   Tilefish and Scallop Risotto   |   TROUT RECIPES >>>>>   |   TUNA RECIPES >>>>>>>   |   Wolf Fish: Mesquite Encrusted  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages