SOURCE: Fresh From Florida
Ingredients
- 8 tablespoons butter, divided
- 3 medium portobello mushrooms, sliced
- 1/2 cup brandy
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 fresh thyme sprigs, minced
- salt and pepper to taste
- 1 tablespoon seafood seasoning
- 4 (6-ounce) 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.
