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Pompano Fillet Portobello

Yield: 4 servings


• 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


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.

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