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Posted By: Florida Agriculture
Posted In: Saltwater Fish
Page Views: 329 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: main dish
Posted In: Saltwater Fish
Page Views: 329 views
Preparation Time: -0 minutes
Cooking Time: -0 minutes
Course: main dish
PrintIngredients
| 8 | tablespoons butter, divided |
| 3 | medium Florida portobello mushrooms, sliced |
| 1/2 | cup brandy |
| 1 | cup heavy cream |
| 1/4 | cup grated Parmesan cheese |
| 2 | fresh Florida thyme leaves, minced |
| salt and pepper to taste | |
| 1 | tablespoon seafood seasoning |
| 4 | 6-ounce Florida pompano fillets |
Directions
Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add mushroom slices; sauté about 7 minutes until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm. Season the fillets with seafood seasoning. Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center. Transfer fillets to serving plate and spoon sauce over.