Recipe of the Week: Pompano David

Arnauds_Pompano Filet-2
Serves 1, multiply as necessary by the number of diners

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

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