POMPANO DUARTE RECIPE – Lightly breaded and crispy pompano with shrimp and capers nestled in a pool of Buerre Blanc, mmmm…. When you bite into this fish, you’ll notice how crispy it is on the tongue and how juicy it is. The flesh has a sweet, creamy flavor and is naturally smooth. The fish will keep its crisp exterior even if it is lying in a puddle of Buerre Blanc sauce. The Buerre Blanc sauce has a light, fresh flavor that melts in your mouth. From the butter, wine, and shallots, the tastes are rich and savory, with a tiny tang of acidity.

The Buerre Blanc sauce is the ideal complement to this type of fish. Prepare to get a taste of enchantment in your tongue when you eat this dish! The addition of salty, sweet, delicious shrimp and briny capers raises the meal to a new level.


— 1/4 cup clarified butter

— 6 pompano fillets, skinless, about 6 ounces (ca. 227 g) each

— 1 pound (ca. 454 g) gulf/pink shrimp

— 1 tsp fresh oregano, finely chopped

— 1 tsp fresh thyme, finely chopped

— 3/4 cup Garlic Butter (recipe listed below)

— 1 tsp fresh basil, finely chopped

— 1 tsp red pepper flakes

— 1/2 cup diced tomatoes, canned, peeled, and drained

— 1 tsp black pepper, coarsely cracked

— 1 cup Beurre Blanc sauce, warm (recipe listed below)


Preheat the oven to low heat and warm six dinner plates in the oven using a plate warmer from the dishwasher or a warming drawer. Near the stove, assemble the Garlic Butter, herbs and spices, tomatoes, and Beurre Blanc sauce.

Add the clarified butter to a very big skillet (or fry in batches) over high heat. Season the fillets with salt and pepper and fry for 2 to 3 minutes on each side, without crowding, until golden (total cooking time will depend on the thickness of the fillets). While you cook the sauce, transfer the pompano to a plate and keep it warm in the oven, lightly covered with aluminum foil.

Place the garlic butter in the same skillet that you used to cook the fish over medium heat. Cook for about 2 minutes, or until the shrimp turn pink. Remove any remaining butter from the pan and stir in the chopped herbs, red pepper flakes, black pepper, and tomatoes. Cook, stirring occasionally, for 2 minutes before adding the Beurre Blanc Sauce.


Serve the sauce and shrimp over the pompano right away, with hot plates available at the table.

Now, we are going to see all the ingredients needed and the method to prepare the GARLIC BUTTER and the BEURRE BLANC SUACE.

For Ingredients And Complete Cooking Instructions, Please Head On Over To Next Page By Clicking On The Button (Next page) on the bottom, and don’t forget to SHARE with your Facebook friends.   
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