Pompano with Rum Caramelised Shallots (for four)

By Edward Bottone


1 tbs peanut oil
1 lb shallots, thinly sliced
¼ tsp salt
1 tsp fresh rosemary
freshly ground black pepper to taste
¼ cup Gosling’s Gold Rum
2 cloves garlic, chopped fine
½ cup fish broth or clam juice
juice of a lime
1 tbs heavy cream
1½ lbs Pompano fillets (sole is good if Pompano is unavailable)
1 tbs unsalted butter
rosemary springs and lime slices for garnish


Sauté the shallots in the oil until softened. Add half the salt, garlic, rosemary and pepper to taste and cook until the shallots are golden. Add the Gosling’s Gold Rum, fish broth, lime juice and bring to a boil, stirring up any bits clinging to the pan. Reduce until the mixture becomes somewhat slushy. Add the heavy cream and cook another minute, stirring, and remove from flame. Keep warm.

Season the fillet with the remaining salt and some pepper and sauté in the butter about two minutes on each side until opaque in the middle. Do not over cook. Lay a bed of the caramelized shallots on each warm plate and lay a fillet on each. Garnish with rosemary sprigs and lime slices.

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