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Home > Recipes > Pompano Recipes > Pompano with a Meyer Lemon – Grapefruit Sauce


  • 12-14 ounces pompano fillets
  • 1 ruby red grapefruit ½ peeled and separated ½ juiced
  • zest of one Meyer lemon
  • 2 tablespoons salted pistachios- toasted
  • 2 tablespoons butter
  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • sea salt and black pepper to taste


  • Place pompano fillets in baking dish, lightly coating each fillet with olive oil and adding a sprinkling of sea salt and black pepper
  • Add a little water to the pan and roast pompano in a 350 degree oven for 15-20 minutes
  • In a saute pan over medium high heat add 1 tsp butter and allow to melt, when the pan is hot add in pistachios. Toss and keep over the heat for about a minute then add the white wine. Allow the alcohol to burn off (30 seconds or so)
  • Add in grapefruit juice and Meyer lemon zest, turn heat to low and reduce slightly.
  • Take remaining butter and roll it in flour, add this to the sauce (this is called a beurre manie) it will thicken your sauce.
  • Remove from heat and hold until pompano is finished cooking.
  • Reheat sauce being very careful not to overheat sauce. If the sauce looks a little oily or to thick add a teaspoon of water to the sauce, this will help restore it.
  • Serve sauce over Pompano and enjoy!

    Recipe courtesy of Ask Chef Dennis