Pompano David

Arnaud’s Cookbook / Kit Wohl

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.

Serves 1

Printable version

Original recipe

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