Are you looking for how to cook Florida pompano? The best way is to grill the fillets with olive oil, a squeeze of lemon or lime juice, and a touch of salt and pepper. Pompano is a mild fish that’s rich in taste with firm, white meat that almost melts in your mouth. It doesn’t need heavy sauces or seasonings. The Golden Pompano has a moderate amount of fat that gives the mild, succulent flesh an almost buttery taste.
For this recipe you will need: Pompano fillets with skin on one side, vegetable oil, salt, pepper, lime, extra-virgin olive oil, flat-leaf parsley, grill.
Florida Pompano finding the schools
This is one fighting fish! Fishermen love to follow the schools and attempt to snag a few. You think I’m kidding? This is a conversation I heard the other day between two fishermen at the water’s edge. “It’s about time you got here, Joe. The pompano are biting! The water is perfect — a light green.
“Not my fault! It took me an hour to get here, Vince. Plus I had to stop and get the live sandfleas.” A tall lean man wearing a beat-up red baseball cap trudged through the sand pulling a blue canvas cart. The cart was overflowing with supplies, buckets, rods, rags, tackle box.
Joe pulled his cart next to Vince. Next to each other they looked like Mutt and Jeff. “I’ve got the cookies,” said Vince. “We’ll see what the pomps want today.”
I looked at Honey and mouthed “cookies?” He shrugged his shoulder. Really, fish eat cookies? I couldn’t stand it. I HAD to know.
“Excuse me,” I said to Vince. “Do fish really eat cookies?”
“Nah,” answered Vince. “Cookies are blanched fleas. Sometimes the pomps prefer the blanched ones to the live ones. We bring both.”
Golden Pompano outwitting the flighty fish
Ewwww! I thought. I hope he didn’t use his regular cooking pans to blanch the sandfleas.
We watched Joe and Vince surfcast. They both had a 7-foot rod and a spinning reel. “When’s the best time to fish?” asked Honey.
“First light and last light. And the water must be moving,” said Joe.
Vince pointed to the right of him. He and Joe both hurled their rigs into the wild sea. The lines went out in slow motion and landed into the surf. You wouldn’t think of fishing as graceful but their casting certainly was.
Instead of explaining how it’s all done. We’re posting a video on the sandfleas *shutter* and how you catch the pompanos and the secret to bringing them in.
The secret is you let the surf do the work of pushing the Florida pompano to the beach.
I remember our son Jason’s excitement when he brought in his first Florida Pompano.
FAQs Florida Pompano
- It’s mild and rich making it an excellent ingredient in creating a great seafood dish.
- It’s light and low in calories, making it a great protein for those who want to follow a healthy lifestyle.
- The full flavor comes out the the fish by adding a hint of acid and herbs and then grilling.
- The flesh combines, tenderness, sweetness, and firmness making it ideal for grilling.
- Florida Pompano doesn’t need lots of spices because it’s strongest characteristic is subtlety.
- Although we prefer grilling the fish, frying, steaming, baking, poaching whole or as fillets all work well.
- The pomps cook quickly — don’t overcook. Grilling is the ideal method.
One of the most famous recipes that stars the pompano comes from New Orleans, “Pampano en Papillote.” The fish is wrapped in parchment paper with a white sauce of wine, shrimp and crab meat, then steamed.
We hope you have a chance to try this fish — it is a delicious eating experience.
Tutti a tavolo è pronto.
Un caro saluto e alla prossima.
YOU MAY NEED . . .
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The Best Way to Cook Florida Pompano
The Florida pompano is a mild fish that’s rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.
The Best Way to Cook a Florida Pompano
- 2 8 oz. pompano fillets skin on
- 1 Tbs vegetable oil
- 2 Tbs olive oil extra virgin
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 lime
- 2 Tbs flat-leaf parsley fresh
- Rub the fillets with vegetable oil and season with salt and pepper to taste.
- Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, until the fish is opaque all the way through.
- Remove the fillets from the fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.
- Sprinkle with the Italian parsley. Serve Immediately.
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Low Country Seafood Boil by Low Country Restaurant published in The Daily Meal
Baked Fish with Lemon Cream Sauce by Nagi at Recipe Tin Eat
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