1ruby red grapefruit ½ peeled and separated½ juiced
zest of one Meyer lemon
2tablespoonssalted pistachios- toasted
2tablespoonsbutter
2tablespoonswhite wine
1tablespoonolive oil
sea salt and black pepper to taste
Instructions
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.
