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How about Pompano Recipes

RStyleRStyle Posts: 1,732 Captain
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??


  • jcanracerjcanracer Posts: 4,343 Moderator
    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.
    Hobie Kayak angler for life!
  • capt louiecapt louie Posts: 10,939 Moderator
    Wish I could help. Every way I've cooked it didn't work.

    I give them away now.
    "You'll get your weather"
  • jcanracerjcanracer Posts: 4,343 Moderator
    capt louie wrote: »
    I give them away now.
    I need to go fishing with you!
    Hobie Kayak angler for life!
  • capt louiecapt louie Posts: 10,939 Moderator
    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 ..
    "You'll get your weather"
  • SCFD rtrd.SCFD rtrd. Posts: 1,390 Officer
    I deep fried some Pompano last week for the family. Nothing to write home about, but was as good as most fried fish.
  • FinestKindFinestKind Posts: 175 Deckhand
    Broil em!
    Check out my recipe for Porgies, cook Pompano exactly the same way and enjoy!
    Finest Kind
  • bigyellowtunabigyellowtuna Posts: 250 Deckhand
    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.
  • FlashFlash Posts: 12,662 AG
    Less is more with Pomps. Atleast that is what I finally found out. Salt, lemon pepper, white wine. We grill them.

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • LungerLunger Posts: 26 Greenhorn
    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 Spanish, Kings, Jacks. Also, DON'T attempt to freeze. Its too oily to freeze and wont keep well.
  • SHELLFISHSHELLFISH Posts: 109 Deckhand
    The above recipe sounds great! I like them grilled myself.
  • Baits OutBaits Out Posts: 12,328 AG
    Flash wrote: »
    Less is more with Pomps. Atleast that is what I finally found out. Salt, lemon pepper, white wine. We grill them.

    Agree. One of those situations where the KISS principle totally overrides.


    A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
  • ontheedge5658ontheedge5658 Posts: 2,670 Captain
    Last time I cooked some I put on Redfish Magic and it was really tasty
  • SHELLFISHSHELLFISH Posts: 109 Deckhand
    I agree with above post! They are a great tasting fish grilled with a less is more philosophy.:Agree
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