SCFD rtrd. Posted January 7, 2016 Report Share Posted January 7, 2016 Headed down to Englewood for a few days. This time last year, we just killed the Pompano. Can anyone offer a recipe for cooking on the grill. Please, nothing too fancy, I'm not a cook. Also, these fish are easy to filet but so hard to skin. So, any recipe with skin on, would be appreciated. Link to comment Share on other sites More sharing options...
justfish Posted January 7, 2016 Report Share Posted January 7, 2016 Not pompano specific but how I grill skin on fish, so should do fine- Smear with light coat of olive oil mayo, sprinkle with dill and salt and pepper and grill skin side down until it flakes off. Easy and delicious. Link to comment Share on other sites More sharing options...
Wanaflatsfish Posted January 7, 2016 Report Share Posted January 7, 2016 Headed down to Englewood for a few days. This time last year, we just killed the Pompano. Can anyone offer a recipe for cooking on the grill. Please, nothing too fancy, I'm not a cook. Also, these fish are easy to filet but so hard to skin. So, any recipe with skin on, would be appreciated. The best way to cook pompano in my opinion is Lousiana Style - Pompano en Papiotte (Pompano in Parchment). Look it up on Foodnetwork.com they should have some or google it... Basically, put the pompano filet meat side up, add some nice julian veggies, little white wine to poach, olive oil, etc. and bake in oven. Many variations...but, i find this best due to the firmness of the meat. Enjoy. dc Link to comment Share on other sites More sharing options...
Capt. Troy Posted January 7, 2016 Report Share Posted January 7, 2016 Google is your friend and so is leaving the skin on no matter how you cook them. It helps retain the oils in the fish and that is what makes the meat so rich. Oven baked with skin on is a good way and easy. The usual white wine, butter and some garlic. The high end restaurants commonly cook them whole with the head on, many variations to that style. There is a good reason they command upwards of 4.50 whole un-gutted right off the boat. Link to comment Share on other sites More sharing options...
HarleyG8r Posted January 7, 2016 Report Share Posted January 7, 2016 http://www.myrecipes.com/recipe/pompano-with-tropical-barbecue-glaze-10000000348363/ Made this many, many times. Always comes out amazing. Recipe has you leave the skin on, the meat comes right off once you cook it. Link to comment Share on other sites More sharing options...
whichwaysup Posted January 7, 2016 Report Share Posted January 7, 2016 fresh cilantro or fresh rosemary sprinkled over the typical garlic powder, onion powder, salt butter/olive oil, lemon and you can't go wrong. Simple and amazing. Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted January 7, 2016 Author Report Share Posted January 7, 2016 Thanks for the reply's, you guys are the best. Has anyone tried to freeze Pompano, using a vacuum sealer? Link to comment Share on other sites More sharing options...
Skiffin16 Posted January 7, 2016 Report Share Posted January 7, 2016 Like mentioned.. Stick them on the grill or under the broiler, skin side down.. Just use the minimum as for any oil or sprays, as they are already a fatty fish and full of flavor. They also make excellent ceviche'... Link to comment Share on other sites More sharing options...
Capt. Troy Posted January 8, 2016 Report Share Posted January 8, 2016 Yes they freeze ok but I can't catch them like skiffin so I mostly est them fresh. The ones my families seafood business dealt in were always gutted and frozen whole. They were then split down the middle with a band saw and delivered for prep. Head and all. I actually ran a route for deliveries that included the Columbia restaurant, Tio Pepes, Berns and a few others. It was a 50 dollar dish back in the early seventies. make your mouth water Dino style Ingredients 3 cups water 1 1/4 teaspoons salt, divided 1/4 teaspoon dried whole thyme 1 bay leaf 1 lemon, sliced 6 pompano fillets (about 2 pounds) 1 onion, minced 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 egg yolks 1 cup peeled, deveined, and cooked medium shrimp, chopped 1/2 cup lump crab meat 6 medium mushrooms, sliced Preparation Cut six 14- x 12-inch pieces of parchment paper; cut each into a large heart shape. Fold in half; open out flat, and lightly butter exposed surface. Set aside. Combine water, 1 teaspoon salt, thyme, bay leaf, and lemon slices in a large Dutch oven; bring to a boil. Add fillets; reduce heat and simmer, uncovered, 15 minutes or until fish flakes easily when tested with a fork. Remove fillets from fish stock; set aside. Strain stock into a 2-cup gl*** measure; add water to yield 1 1/2 cups. Set stock aside; discard bay leaf and lemon slices. Sauté onion in butter in Dutch oven over low heat until tender. Gradually add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add reserved fish stock; cook over medium heat, stirring constantly, until slightly thickened. Gradually stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in remaining salt, shrimp, crab meat, and mushrooms. Place one fillet on half of each paper heart; top each with 1/2 cup shrimp mixture. Fold paper edges over to seal securely. Carefully place parchment bags on baking sheets. Bake at 400° for 10 minutes or until bags are puffed and lightly browned. Transfer bags to serving plates. Cut an opening in bags, and serve. Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted January 10, 2016 Author Report Share Posted January 10, 2016 Thanks for the help Capt. Troy, but you might as well be speaking a foreign dialect. A cook, I'm not. Think I'll start simple and basic. Can you buy Tropical Barbecue sauce ready made? Link to comment Share on other sites More sharing options...
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