Recipe of the Week: Pompano David
Cooked outside on the grill or inside under the broiler, the fresh flavors of herbs and the mild pompano marry together perfectly, yielding a succulent, moist and delicate piece of fish.
1 Pompano fillet (about 8 oz), with the skin on
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh basil
1 tablespoon fresh lemon juice
Pinch of crushed red pepper<
1 teaspoon coarsely cracked black pepper
2 tablespoons extra-virgin olive oil
Preheat an outdoor grill to medium-high heat, or an indoor broiler to high heat. Bring the pompano to room temperature for 5 minutes before cooking.
In a metal bowl, combine all the remaining ingredients and mix well. Brush both sides of the fish liberally with the seasoning mixture and place skin side-down the grill (or skin side-up under the hot broiler). Cover with a tin pan, a tent of aluminum foil or a pot lid large enough to cover the fish and cook for approximately 7 minutes, until firm.
Center the pompano fillet on a hot dinner plate and serve immediately.
Find this recipe and more like it in Arnaud’s Cookbook, by Kit Wohl