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Citrus Crusted Pompano With Grapefruit Butter Sauce

  • Yield: 4 servings


  • 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
  • 1 teaspoon light brown sugar
  • 4 (6 to 8-ounce) pompano fillets, skin-on
  • 2 tablespoons Essence
  • Grapefruit Butter Sauce


  • Preheat the oven to 375 degrees F.
  • Bring a small saucepan of water to a boil. Add the zest and blanch for 30 seconds. Remove with a slotted spoon and dry on paper towels. In a bowl, combine the zests, bread crumbs, butter, shallots, salt, pepper, and sugar, and mix well.
  • Season the flesh side of the pompano fillets with the Essence. Place the fillets on a non-stick baking sheet and bake for 5 minutes. Remove from the oven. Divide the crumb mixture evenly among the fillets and pack lightly to make a crust. Return to the oven and bake for 10 minutes.
  • Remove from the oven and transfer to 4 large plates. Top with the sauce and serve immediately.