How about Pompano Recipes

RStyle · February 2015

Quick search for the last couple of years had no Pompano recipes.
Caught two, fillet them but let skin on
Cook them with skin, take skin off??

jcanracer · February 2015

what did you end up doing?
The one time I caught Pompano I left it whole and made slits in the side and baked it with a lemon pepper and butter sauce. It was good, but I should have made fillets instead to speed up cooking time.

capt louie · February 2015

Wish I could help. Every way I've cooked it didn't work.

I give them away now.

jcanracer · February 2015

capt louie wrote: »

I give them away now.

I need to go fishing with you!

capt louie · February 2015

jcanracer wrote: »

I need to go fishing with you!

I know. Everybody raves and to me It's just not that good.

Designer jacks are what I call 'um. Permit are another story ..

SCFD rtrd. · April 2015

I deep fried some Pompano last week for the family. Nothing to write home about, but was as good as most fried fish.

FinestKind · April 2015

Broil em!
Check out my recipe for Porgies, cook Pompano exactly the same way and enjoy!

bigyellowtuna · April 2015

Much better on the grill. Olive oil, salt, pepper hot grill. If on the small side I sometimes gut and cook whole. If decent size, fillet and can leave skin on...but don't forget to score it before cooking (for whole, scoring helps it cook faster, for fillets scoring prevents the fillet from curling up). Skin peels off easily before serving. Have baked them too, but for me fishy taste was present when baked...but not when grilling.

Flash · April 2015

Less is more with Pomps. Atleast that is what I finally found out. Salt, lemon pepper, white wine. We grill them.

Lunger · April 2015

I agree about Pomps with less is more. Gut them and cut out gill rakes. Score the sides. Place whole fish in shallow pan with olive oil and lemon juice. I mix sea salt and thyme and rub both sides down once they have been coated with oil/juice. Cook over medium hot coals. Cooking time depends on size of fish. 2 lb fish is about 8 min a side. Skin peels of easy and flakes away from backbone easily. I think its one of the tastiest fish there is. Yes, it has a "fishy" flavor, but it is sweeter than typical fishy fish..ie Spanish, Kings, Jacks. Also, DON'T attempt to freeze. Its too oily to freeze and wont keep well.