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

 

You are here > Home > Recipes

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

 

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, POACHED WITH CLAM SAUCE

Yield: 6 servings
 

INGREDIENTS

    • 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
     

DIRECTIONS

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

Nutrition
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 - www.florida-agriculture.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