Steamed Pompano With Ginger-Lime Hollandaise
Published December 16, 1989
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 large lime
2 egg yolks
Pinch of cayenne
Salt to taste
2 pompano, about 1 ¼ pound each, filleted
1 teaspoon minced fresh ginger
¾ cup (1 ½ sticks) unsalted butter
Nutritional analysis per serving (4 servings)
3 grams carbs; 306 milligrams cholesterol; 799 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 32 grams saturated fat; 63 grams fat; 1 gram fiber; 824 milligrams sodium; 54 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate the zest off the lime and set aside. Squeeze the juice into a blender jar. Add the egg yolks, cayenne and a pinch of salt. Set aside.
- Step 2
Pour two cups of water into a large saucepan. Place a trivet or flat steamer rack inside. Arrange the fillets on a heat-proof plate, skin side down, and sprinkle with the lime zest, ginger and salt to taste. Place the plate on the steamer, cover the pot and bring to a boil. Steam until the fish is just cooked, about seven minutes. (If the fillets are too big, you will have to do this in two stages or in two pots.)
- Step 3
While the fish cooks, melt the butter in a small saucepan and keep it very hot.
- Step 4
Remove the fillets from the steamer plate and pour the cooking liquid into the blender; this gives the sauce extra flavor. Blend for 10 seconds, then, with the motor running, add the hot butter in a slow, steady stream. Season with more salt if you like. Spoon the hollandaise over the fish and serve at once.
Private Notes
Comments
sauce tasted great but adding all that water made it really runny, as well as created far too much sauce. I'd suggest adding <1 Cup, then the butter, then thinning to your desired consistency by adding more water if needed.