Broiled pompano fillet with a noilly prat and thyme butter sauce
Pompano (pronounced as Pahm-pah-noh)is a saltwater fish that has a mild delicate flavor. It works well for any cooking preparation such as broiled, sauté or pan fried. It is also called yellowtail or jackfish.
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4 (6-oz/175-g) pompano fillets (skinned)
2 tablespoons (25 g) butter (melted)
Salt and freshly ground black pepper
NOILLY PRAT AND THYME BUTTER SAUCE:
2 1/2 cups (600 ml) Fish Stock
1/4 cup heavy cream
1/4 cup dry vermouth (such as Noilly Prat)
6 tablespoons (75 g) chilled unsalted butter (cut into small pieces)
1 teaspoon thyme leaves
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 18.5 g
- Saturated Fat: 10 g
- Trans Fat: 0.4 g
- Cholesterol: 59.9 mg
- Sodium: 455.8 mg
- Total Carbs: 49 g
- Dietary Fiber: 1.7 g
- Sugars: 40 g
- Protein: 11.9 g
Pieces of salmon fillet.