Fillet Of Pompano With Rum Raisins

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Servings: 4 Difficulty: Intermediate
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Elegant pan-seared fish fillets topped with a rich, boozy rum and raisin glaze
Fillet of Pompano With Rum Raisins recipe image

This dish elevates simple white fish into a restaurant-quality meal with minimal effort. The delicate, flaky texture of the pompano or sole fillets is complemented by a luxurious, sweet-and-savory sauce. Dark rum deglazes the pan, infusing the raisins with deep, warm flavors that contrast beautifully with the mild fish. It’s perfect for a romantic dinner or a special weekend supper. The key is to keep the fish cooking time short to ensure it remains tender, while allowing the sauce to reduce enough to coat the back of a spoon. Serve immediately for the best flavor and texture.

Fillet of Pompano With Rum Raisins recipe image
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Fillet Of Pompano With Rum Raisins

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 316.1

Description

This dish elevates simple white fish into a restaurant-quality meal with minimal effort. The delicate, flaky texture of the pompano or sole fillets is complemented by a luxurious, sweet-and-savory sauce. Dark rum deglazes the pan, infusing the raisins with deep, warm flavors that contrast beautifully with the mild fish. It&# 226;ÂÂs perfect for a romantic dinner or a special weekend supper. The key is to keep the fish cooking time short to ensure it remains tender, while allowing the sauce to reduce enough to coat the back of a spoon. Serve immediately for the best flavor and texture.

Ingredients

Directions

  1. In a small bowl, mix together salt, ground pepper, and 1/4 cup all-purpose flour.
  2. Melt 4 tablespoons of butter in a heavy small skillet over medium-high heat.
  3. Add the raisins and dark rum to the skillet and boil until the liquid reduces to 1/4 cup, about 4 minutes.
  4. Remove the sauce from heat and keep warm.
  5. Season the fish fillets with salt and pepper.
  6. Dredge the fillets in the flour mixture, shaking off any excess.
  7. Melt the remaining 2 tablespoons of butter in a heavy large skillet over medium-high heat.
  8. Add the fillets to the skillet and fry until cooked through, turning once, about 4 minutes total.
  9. Transfer the fish to plates.
  10. Spoon the warm rum and raisin sauce over the fish and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 316.1kcal
% Daily Value *
Total Fat 18.4g29%
Saturated Fat 11.5g58%
Cholesterol 48.4mg17%
Sodium 4.3mg1%
Total Carbohydrate 23.7g8%
Dietary Fiber 1.1g5%
Sugars 22.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have pompano or sole, you can substitute with other mild white fish fillets such as tilapia, cod, or halibut.

Ensure the rum is ignited if you wish to burn off the alcohol, though it is not strictly necessary as most alcohol cooks off during reduction.

Do not overcook the fish; it should be opaque and flake easily with a fork.

Keywords: fish, pompano, sole, rum, raisins, butter, pan-seared, glaze, dinner, seafood, easy, quick, flaky, dessert-sauce, meal
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