Ingredients
- 1 large lime
- 2 egg yolks
- Pinch of cayenne
- Salt to taste
- 2 pompano, about 1 1/4 pound each, filleted
- 1 teaspoon minced fresh ginger
- ¾ cup (1 1/2 sticks) unsalted butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
791 calories; 62 grams fat; 32 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 53 grams protein; 279 milligrams cholesterol; 191 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.)
- While the fish cooks, melt the butter in a small saucepan and keep it very hot.
- 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.
15 minutes
Dining and Cooking