POMPANO, POACHED WITH CLAM SAUCE
Yield: 6 servings
1 1/2 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 - www.florida-agriculture.com/
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