Pompano With Crabmeat And Citrus Beurre Blanc

• 1/2 cup dry white wine
• 1/4 cup minced shallots
• 3 tablespoons fresh lemon juice
• 3/4 cup whipping cream
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
• 2 tablespoons olive oil
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
• 1 1/2 teaspoons grated lemon peel
• 8 ounces fresh crabmeat, picked over
• Chopped fresh parsley

1. Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
2. Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
3. Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
4. Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

white wine, shallots, lemon juice, whipping cream, eggs, milk, flour, salt, ground black pepper, pompano, olive oil, unsalted butter, fresh crabmeat, fresh parsley

Taken from www.epicurious.com/recipes/food/views/pompano-with-crabmeat-and-citrus-beurre-blanc-230627 (may not work)