Pompano Portobello Mornay

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Pompano Recipes by Cousin Angela

Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 4


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


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.


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