Pompano isking
Grilled on the open flame, or stuffed with white crab, enjoy it while you can

We only get to enjoy pompano each spring, so dig in! This recipe is real fancy, and really worth the effort!
Pompano with crabmeat
and citrus beurre blanc
1/2 cup dry white wine
1/4 cup minced shallots
3 tablespoons fresh lemon juice
3/4 cup whipping cream
2 large eggs
1/2 cup whole milk
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 6 to 8-ounce skinless pompano fillets or
other white fish fillets such as black cod
or tilapia
2 tablespoons olive oil
1/4 cup (1/2 stick) unsalted butter (1/2-inch cubes)
1 1/2 teaspoons grated lemon peel
8 ounces fresh crabmeat, picked over
Chopped fresh parsley
PREPARATION:

Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.

Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.

Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper. Serve topped with crabmeat. Spoon sauce over; sprinkle with parsley and serve.