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Florida Pompano With Orange Mango Beurre




Source of Recipe


Chez Pierre, Tallahassee


List of Ingredients




Four 8-ounce pompano filets
All-purpose flour
Olive oil
Butter
Salt and pepper
Orange Mango Beurre Blanc
Fresh orange slices
Fresh mango slices

Recipe



Dredge pompano filets in sifted flour and saute in olive oil with
small amount of butter. Season with salt and pepper. Do not overcook.
Pompano is at its best when it is lightly cooked. Top each freshly
sauteed filet with Orange Mango Beurre Blanc (recipe below); garnish
with fresh orange and mango slices.

Orange Mango Buerre Blanc

2 tsp. shallots
1/2 cup white wine vinegar
1/2 cup fish stock
1 Tbsp. fresh orange juice
1 Tbsp. mango puree
1/2 cup softened butter

In small pan, reduce mixture of chopped shallots, vinegar, fish
stock, orange juice and mango puree to 1/4 its original volume by
boiling. Cool this mixture and add butter, bit by bit, beating
constantly with wire whisk until sauce is creamy.