Pompano - keep Ron out of the Doghouse

[Ron G.]

Went grocery shopping with wife earlier today.

Saw that they had fresh, whole Pompano
Started to salivate and thought that I'd "splurge" - bought (2) fish at about 1-3/4 pounds each. (had heads removed)

Wife was un-pleasantly surprised at cost of package when I caught-up to her in deli.
(Car ride home was kinda' quiet...)

So,

I know that this is REALLY good fish, but I'm looking for ideas on how to cook it that'll knock her socks off. (does not have to be grilled - so almost anything goes - if it's GOOD)

A long time ago, I remeber seeing something about Pompano fillets, stuffed with a crabmeat mixture, cooked in "pouches" of buttered parchment.

Thanks much if you have some ideas

 

[Paul K]

So the pressure's on. A nice fish dish, a good bottle of wine, and chocolate; you'll be just fine

.

Here's a handful of recipes that look pretty good:

http://www.fl-seafood.com/recipes/pompano_recipes.htm

And here's one similar to what you maybe looking for:
http://www.foodnetwork.com/rec...te-recipe/index.html
It's from Emeril who isn't my favorite, but most 'en papillote' recipes are very similar.

Good luck!

Paul

 

[Ron G.]

Well Paul - I tried.

I made the "Pompano with Citrus Cream" from the Florida Seafood website.

Pan fried fish (dusted lightly with Penzey's Galena Street) - recipe calls for seafood seasoning, but I did not have any. This was still very good and close to it anyway.

Sauce over the top, containing:

-Blue Crab meat
-Cream
-Butter
-Shallots
-White wine
-Lemon juice
-Bit of Lemon Zest
-hit of Salt & Pepper

VERDICT:
It was quite good, but not 40-bucks-worth-of-fish good... I got the fish fried to perfection. Sauce could have used a little thickening, but flavors were all there. Steaks would have been better for Super-
Bowl Sunday... (note to self for next year.)

In hindsight, my favorite way to cook Pompano so far is the way my brother showed me when we caught some near Pensacola Beach a few years back:

Lightly bread it in a dry mixture of buttermilk pancake mix with herbs.
Fry it fast
Toss it on a toasted hoagie roll with lettuce and home-made mayo.
(Perhaps simpler is better - plus the fish was fresher that time).

 

[K Kruger]

I much prefer it grilled. Much.

I used to do it a lot in South Beach back in the day. A big seller, especially when I did it with what I called on the menu 'pink sauce', essentially a beurre blanc made with very finely grated rasish (which turns it pink) and a little mince of dill.

 

[Ron G.]

Thanks Kevin - I'll try something like that next time.

When you grilled them, did you do whole fish, or fillets in grilling basket / with or without skin?

I think you mean grated Radish (but with your knowledge of exotic stuff, one never can be 100% certain...)

With the nice, delicate flavor and fine texture of the Pompano - I'm thinking simpler is better.

The fish seemed a bit / a lot "oily" - when I filletted them cold, the knife got an almost buttery residue on it from the cold fish. Plus, when I fried them in a little oil - it seems that I ended-up with more oil than I started with, and it was not just "moisture" that cooked out of the fish.

I served with mixed veggies with a light cheddar cheese sauce - what do you think would go well with something like this?

 

[K Kruger]

Yes, radish. One makes a simple beurre blanc using the typical minced shallot but including substantial grated radish. The solids are not strained out. Mount with butter; hold warm. It's a very simple thing and the acidity of the vinegar/wine (use vinegar and/or Chenin Blanc or a French Muscadet) adds needed balance to the fish.

I halve the fish horizontally to make skin-on fillets. I brush with clarified butter (I rarely use oil on fish) and grill skin down at first, then flip. Because they are thin the cooking process is brief.

I do not care for cheese with fish or seafood - not even on the plate in a side. For something like this I might serve with brown or white basmati rice, green peas or haricots (puréed or whole) with a hint of mint, or perhaps some very thinly sliced Brussels sprouts, sautéed till just tender (or both the peas or beans and the sprouts), some slices of grilled or sautéed mushroom, a dab of carrot slaw for color. One could sub roasted halved fingerlings for the rice...