- 1/2 cup dry white wine
- 1/4 cup minced shallots
- 3 tablespoons fresh lemon juice
- 3/4 cup whipping cream
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 6- to 8-ounce skinless pompano fillets or other white fish fillets such as black cod or tilapia
- 2 tablespoons olive oil
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
- 1 1/2 teaspoons grated lemon peel
- 8 ounces fresh crabmeat, picked over
- Chopped fresh parsley
- 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.
- 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.
- 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.
- Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.