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Cooking pompano

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Cooking pompano

Postby Todd » Tue Nov 26, 2013 12:38 pm

Our local farmer's market usually has fresh seafood direct from the coast. Last Saturday they had a whole pompano, which I had never tried before. I found a recipe that called for scoring the whole fish, coating with olive oil, sea salt and pepper and then grilling in foil. It was delicious. Anyone know of other good ways to cook pompano? Can't wait to try it again. Curious whether the pompano in Baja taste the same.

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Re: Cooking pompano

Postby bhorsley » Tue Nov 26, 2013 6:07 pm

i bet they do -- being rednecks we filleted the bigger ones and fried their butts---

look in Cajun cook books for more recipes
growing old ain't for sissies
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Re: Cooking pompano

Postby Cutter » Tue Dec 03, 2013 12:50 pm

Todd,

I asked this question in Baja. Gary said the gafftopsail pompano were good to eat. Juan Carlos said he would not feed them to a cat. ??? I did not try.


I cook a lot of fish by scoring, olive oil, salt and grill - but without the foil. The skin gets nice and crunchy. Florida pompano should be great this way.
The world is your oyster-
So show up with a knife and know how to shuck.

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Re: Cooking pompano

Postby bhorsley » Tue Dec 03, 2013 2:28 pm

we use to have a seriously good pompano fishery in the late 70s and early 80s. Lots of 1 to 3 pound fish--filleted and fried was hard to beat
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Re: Cooking pompano

Postby o1pilot » Wed Dec 04, 2013 12:28 pm

I have done this with other fish.

Pompano In A Bag (Pompano en Papillote)

Ingredients

1 small whole pompano, dressed, about 1 pound
3 tablespoons olive oil
Salt and fresh black pepper
1/2 pound crab meat, picked for cartilage
1 tablespoon chopped garlic
1 piece of parchment
2 tablespoons chopped parsley
1/2 cup fresh lemon juice
1/4 cup chopped shallots
1/2 pound cubed butter, cold
5 sprigs fried parsley
Essence

Directions

Preheat the oven to 400 degrees F.
Season the fish with 1 tablespoon olive oil, salt and fresh black pepper.
In a saute pan, heat the remaining 2 tablespoons olive oil.
When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan.
In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper.
Spread the crab meat mixture over the fish.
Fold the parchment in half lengthwise, and place the fish on one half of the paper.
Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag.
The parchment bag should form the shape of the fish.
Place the parchment bag on a baking sheet and bake for 10-12 minutes.
In a sauce pan, combine the parsley, lemon juice and shallots.
Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes.
Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper.
To assemble, using a knife, cut the top of the bag to expose the fish.
Spoon the sauce over the fish and garnish with fried parsley.

Read more at: http://www.foodnetwork.com/recipes/emer ... c=linkback

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