Citrus Crusted Pompano with Grapefruit Butter Sauce

• 1 teaspoon very finely grated lemon zest
• 1 teaspoon very finely grated lime zest
• 1 teaspoon very finely grated orange zest
• 1 cup fine dry bread crumbs
• 4 tablespoons melted unsalted butter
• 1 tablespoon minced shallots
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon light brown sugar
• 4 (6 to 8-ounce) pompano fillets, skin-on
• 2 tablespoons Essence, recipe follows
• Grapefruit Butter Sauce, recipe below
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 1 1/2 cups fresh grapefruit juice
• 1/2 cup granulated sugar
• 1 teaspoon finely grated grapefruit zest
• 1/4 cup white wine vinegar
• 4 1/2 teaspoons minced shallots
• 2 tablespoons heavy cream
• 2 sticks cold unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup seedless grapefruit segments

1. Preheat the oven to 375 degrees F.
2. Bring a small saucepan of water to a boil.
3. Add the zest and blanch for 30 seconds.
4. Remove with a slotted spoon and dry on paper towels.
5. In a bowl, combine the zests, bread crumbs, butter, shallots, salt, pepper, and sugar, and mix well.
6. Season the flesh side of the pompano fillets with the Essence.
7. Place the fillets on a non-stick baking sheet and bake for 5 minutes.
8. Remove from the oven.
9. Divide the crumb mixture evenly among the fillets and pack lightly to make a crust.
10. Return to the oven and bake for 10 minutes.
11. Remove from the oven and transfer to 4 large plates.
12. Top with the sauce and serve immediately.
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
16. Published by William and Morrow, 1993.
17. In a small saucepan, combine 1 cup of the grapefruit juice, the sugar and zest, and cook over medium heat until reduced to a thick syrup.
18. In a clean saucepan, combine the remaining 1/2 cup of grapefruit juice, the vinegar, and shallots.
19. Simmer until reduced to 3 tablespoons.
20. Add the heavy cream and cook for 30 seconds.
21. Gradually whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
22. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
23. Remove from the heat and strain through a fine mesh strainer into a clean pan.
24. Add the grapefruit gastrique, salt, pepper, and grapefruit segments, and stir gently to combine.
25. Yield: 1 cup

lemon zest, lime zest, orange zest, bread crumbs, butter, shallots, kosher salt, ground black pepper, light brown sugar, pompano, butter, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, fresh grapefruit juice, granulated sugar, white wine vinegar, shallots, heavy cream, butter, salt, ground white pepper, seedless grapefruit segments

Taken from www.foodnetwork.com/recipes/emeril-lagasse/citrus-crusted-pompano-with-grapefruit-butter-sauce-recipe.html (may not work)