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SEAFOOD RECIPESFISH Recipes pg 2 >  Pompano Poached w/Clam Sauce



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Yield: 6 servings


    • 1½ pounds Florida pompano fillets*
    • 3 dozen Florida little neck clams, in-the-shell
    • 1/2 pound Florida shrimp, peeled and deveined
    • 1 cup dry white wine
    • 1 cup water
    • 1 cup sliced Florida onions
    • 1/2 cup heavy whipping cream
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon marjoram 
    • 1/2 teaspoon savory 
    • 1/2 teaspoon thyme
    • 2 tablespoons Florida onions, chopped


Cut fillets into serving-size pieces.

Wash clams and shrimp under cold running water and set aside.
Combine wine, water, onions, clams and shrimp in a large sauce pan; cover and steam for approximately 5 minutes or until clams open.
Remove clams and shrimp; set aside.

After clams have cooled, remove meat from shells. Set clam meat aside.

Strain cooking liquid into large skillet.

Add fillets, cover and simmer on medium heat for 8-10 minutes or until fish flakes easily with a fork.

Remove fillets from skillet and transfer to an oven-proof platter. Place the fish in the oven on warm heat.

Simmer remaining liquid until it is reduced to approximately 3/4 cup.

Stir in whipping cream, pepper, marjoram, savory, and thyme.

Simmer until sauce thickens slightly.

Add clam meat, shrimp and onions; heat.

Serve sauce over fillets.

*Seafood alternative: mahi-mahi or shark

Per serving:
Calories 260, Calories from Fat 90g, Total fat 10g, Saturated fat 5g, Cholesterol 140mg, Carbohydrate 4g, Protein 31g.

Florida Bureau of Seafood and Aquaculture -

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