Ingredients
1/2
cup all purpose flour
1/4
tsp ground black pepper
4
6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
1/4
cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1
1/2 tsp grated lemon peel
8
ounces fresh crabmeat, picked over
Directions
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.
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