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Old 02-22-2011, 03:06 PM   #10
Scubadood
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Re: African Pompano Recipes?

Quote:
Originally Posted by jciulla2001 View Post
A/P turns very white when you cook it.

Try something different, White Pompano Parmesian:

Ingredients

Shalots
butter
dry white wine
1 tomato
fresh grated parmesian (not that kraft bullshit and yes it makes a difference)
mayonase

Take a baking sheet and cover it with foil. Rub a stick of butter in an area on the foil a little bigger than the piece of fish you're cooking. Place the fish on the buttered area. This will prevent it from sticking to the foil and will make it easy to remove.

Next, spread a layer of mayonase over the filet, cover the sides also and salt very lightly. Then sprinkle a good layer of parmesian cheese over the mayonase. Dice up the shalots very finely and sprinkle them lightly over the pasmesian. Place some 1" pats of butter here and there over the filet. Then dice up the tomato very small using only the outer part and apply sparingly over the top of everything else. If you use the inner part of the tomato it's too watery and will make the dish sloppy. Spill just an ounce or two of the wine around the filet. It will heat up and add to the aroma of the dish.

Heat your oven to 375 and cook 20-27 minutes depending on the thickness of the fish. The butter pats will melt and cause the other ingredients to tie together well. This is much easier than it sounds Harrold, just keep an eye on it and don't let the parmesian burn. At 350 it should be a no brainer.

The recipe is really good for pompano, but it's my favorite with black grouper. It literally melts in your mouth with the right sized fish-around 10lb.

Good luck!
WOW ,thanks for all the Info ,way cool.
Il let you know how it turns out.
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