Pompagne Recipes

BAKED POMPANO

Steps:

• Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
• Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
• Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
• Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

PINANGAT NA POMPANO

Steps:

• Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
• In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
• Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
• Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
• Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
• Add tamarind powder and stir until dissolved.
• Add fish in a single layer. Lower heat and cover. Continue to cook for about 10 to 15 minutes or cooked through and liquid is reduced.
• Season with salt and pepper to taste. Serve hot.

THE BEST WAY TO COOK A FLORIDA POMPANO

Steps:

• Rub the fillets with vegetable oil and season with salt and pepper to taste.
• Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, until the fish is opaque all the way through.
• Remove the fillets from the fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.
• Sprinkle with the Italian parsley. Serve Immediately.

BAKED POMPANO

Steps:

• Preheat convection oven at 425 degrees F.
• Clean and removed the gills and insides of the fish. Slice across the body of fish on both sides. Fill it with ½ teaspoon of the salt.
• Place the fish into the baking pan. Mixed the onion, peppers, lemon juice, and ½ teaspoon of salt.
• Place the vegetable mixture inside the fish and the gills area.
• Bake (covered with tinfoil or uncovered) for 30-40minutes at 425 degrees F.
• Let it cool for at least 15 minutes before serving.

GRILLED LIME POMPANO

Steps:

• Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
• Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
• Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.

POMPANO PONTCHARTRAIN

Steps:

• Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.
• While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.
• To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.

POMPAGNE

Steps:

• Fill a cocktail shaker with ice. Add pomegranate juice, vodka and orange-flavored liqueur; shake 10 seconds. Strain into large martini glass; top with champagne. Garnish with orange peel.

POMPANO BUSTER

Steps:

• Rinse fish and pat dry. Baste the grill rack with clarified butter. Break the eggs onto a platter and mix with the clarified butter to form an egg wash for the fish. Preheat the broiler. Dust the fish with flour. Brush with egg wash on both sides. Place under broiler and broil for 5 minutes. Remove from the oven turn the fish over and brush and brush with egg wash. Return to the broiler and broil until golden brown. Remove the shell and then the sand track from the shrimp and cut them in half lengthwise. Wash the mushrooms, dry and cut into 1/2-inch slices. Saute shrimp and mushrooms a few minutes in a hot pan coated with a little clarified butter. Squeeze about 2 teaspoons of lemon juice over the mixture and sprinkle with salt and pepper. Add 2 ounces Sherry and ignite. Wash, dry and chop the chives. Add to shrimp-mushroom mixture.
• Blend the 2 teaspoons of salted butter with the 2 tablespoons of flour to form a "Beurre Manie." Add butter-flour mixture to the pan and stir until well combined. Heat a serving platter. Slide fish onto platter, cut in half from the head to the tail and pour shrimp-mushroom sauce over fish.