Fillets of Pompano with Florida Butter

Name: Fillets of Pompano with Florida Butter
Cuisine: France
Ingredients: 6 pompano fillets; 2 tablespoons each cake and unbleached all-purpose flours mixed together; 1 ripe Haas avocado (optional), peeled, pitted, and sliced paper thin; 2 to 3 tablespoons unsaturated oil of your choice or clarified butter; 2 tablespoons each cake and unbleached all-purpose flours mixed together; Chopped cilantro leaves; 2 to 3 tablespoons unsaturated oil of your choice or clarified butter; Pepper from the mill; ½ cup unsalted butter; ¼ teaspoon finely grated lime rind; Salt; ⅓ cup water; 1 tablespoon fresh lime juice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To lighten and decholesterolize this dish, simply panfry the fillets in oil and serve them with lime quarters or any nonfat tartar sauce you like.

Ingredients

⅓ cup water
1 tablespoon fresh lime juice
¼ teaspoon

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Mix the water, lime juice, lime rind, a good pinch of salt, and pepper together in a small saucepan. Reduce to 3 tablespoons over medium heat. Turn the heat off; let cool a few minutes, then whisk in the butter, tablespoon by tablespoon. Add as much cilantro as you like.

Heat the oil in a large buffet-style electric frying pan preheated to 425°F. Mix the flours with a large pinch of sal