| Pompano is my absolute favorite local fish. The meat tends to have it’s own buttery/creamy flavor and texture. I like to serve the fish whole (with the head and internal organs removed of course). A typical whole dressed pompano is around ¾ lb, so I usually count on one pompano per person. I like this recipe because it is so basic and simple, and fresh. |
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You will need….
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1 whole dressed pompano per person At the cleaning station, remove the head and dress the pompano. Wash it thoroughly with cold water, being sure to get up inside the body cavity with a knife so you can score and wash out the dark spinal cord area. In the kitchen, tear sheets of aluminum foil about double the length of each pompano. Right on the aluminum, take your knife and score the sides of the pompano with diagonal cuts to the bone (about 4 cuts in each direction on each side). |
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Grill for about 10 – 12 minutes per side, Or bake for about 40 minutes. Fish is done when the meat flakes with a fork. Be careful not to overcook as the fish will dry out easily. |
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When serving, use your fork and knife to remove the triangles of skin. Then be sure to remove the dark brown meat that runs horizontally with the body. This is the fish’s bloodline and you never want to eat this in any fish! Now use your CAPTAIN RAPPS NAPLES STEAK QUAKE SEASONING to taste, and eat the meat right to the bones, then flip it over and start on the other side.
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