Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe
Citrus Crusted Pompano With Grapefruit Butter Sauce

Citrus Crusted Pompano With Grapefruit Butter Sauce

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 1 teaspoon very finely grated lemon zest
  • 1 teaspoon very finely grated lime zest
  • 1 teaspoon very finely grated orange zest
  • 1 cup fine dry bread crumbs
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon minced shallots
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 whole pompano, cleaned
  • 2 tablespoons Essence
  • Grapefruit Butter Sauce
  • 4 1/4-inch slices fresh orange
  • 4 1/4-inch slices fresh lime
  • 4 1/4-inch slices fresh lemon

Directions

  • Preheat the oven to 375 degrees F.

  • In a bowl, combine the zests, breadcrumbs, butter, shallots, salt, pepper, and sugar, and mix well.

  • Season the flesh side of the pompano with the Essence. Stuff each fish with a slice of orange, lime and lemon. Place the fish in a roasting pan and bake for 10 minutes. Remove from the oven. Divide the crumb mixture evenly among the fish and pack lightly to make a crust. Return to the oven and bake for 15 to 20 minutes longer.

  • Remove from the oven and transfer to 4 large plates. Top with the sauce and serve immediately.