Pompano Portobello Mornay


SOURCE: Fresh From Florida


  • 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


  1. Melt 4 tablespoons butter in a large sauté pan over medium-high heat.
  2. Add mushroom slices; sauté about 7 minutes until soft and lightly browned.
  3. Add brandy and simmer until liquid reduces to a glaze.
  4. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally.
  5. Season with salt and pepper and keep warm.
  6. Season the fillets with seafood seasoning.
  7. Melt remaining 4 tablespoons butter in a large skillet over medium-high heat.
  8. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center.
  9. Transfer fillets to serving plate and spoon sauce over.