African Pompano is an amazing-looking fish, with a mild flavor somewhere between Cobia and Mahi. Many consider the Florida Pompano the tastiest variety, and its meat is highly versatile. If you can find pompano at your local grocery store or seafood market, I highly recommend snapping them up for your next cookout.
Here are some recipes to try:
Grilled Pompano Fish
Grilled Pompano Fish - Hands down, one of my favorite fish to grill and eat. Pompano fish is mild and buttery, not overly fishy tasting. Plus, these little beauties are super easy to prepare and enjoy! Pompano fish is such a great fish to cook, especially if you have company, because they look and taste amazing.
Pompano fish are found worldwide, wherever the water is warm enough, making them a popular dish internationally. In addition to being scrumptious, its meat is highly versatile.
Ingredients:
- Pompano Fish - The fresher, the better.
- Herbs and Spices - Garlic, ginger, basil, parsley, and pepper flakes make a simple yet tasty combination of herbs and spices that allow the taste of the pompano fish to shine.
Instructions:
- Clean - First, run water over fish inside and out.
- Add Cuts - Then, make 3-4 diagonal cuts on each side of the fish, right through the bone. Season the fish with salt and pepper and squeeze some lemon over it.
- Marinade - Mix all the spices thoroughly until they come together.
- Marinate Fish - Thoroughly coat the fish with the garlic mixture, gently flipping them back and forth until fully coated inside and out.
- Prepare Grill - First, wipe down the grill grates with an oiled paper towel.
- Grill the Fish - Once the grill is hot, lay the fish on it.
- Baste - As you cook, baste the fish with the spice mixture. Let them grill on each side for 2-3 minutes; you may have to add a minute or two for thicker fish.
- Serve - You can double-check the fish is fully cooked by cutting it near the bone.
This cooking method will work with just about any fish, so you can substitute whatever whole fish you can get your hands on.
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Флоридская помпано “Как приготовить идеальную рыбу на мангале – секреты и советы”
If a rainstorm puts the brakes on your plans to grill out, or if you don’t have a grill, you can always bake your pompano fish instead. Smoke these babies for extra rich flavor. Yes, it takes longer, but you’ll love it. Preheat your smoker to 175-200°F/80-93℃ and smoke them for 2½-3 hours or until the internal temperature reaches 160°F/71℃.
While you prepare your marinade, place the uncovered fish on a cookie rack in the fridge. This will help the fish dry out and prevent it from sticking to the grill.
I highly recommend preparing your pompano fish the day before you plan to grill. That way, it has plenty of time to soak up the marinade flavors. If you do, simply pull the marinating fish out of the fridge after 24 hours and pop it on the grill. Your fish will be ready in just a few minutes.
Serve grilled pompano fish straight off the grill with a side of salsa verde. To reheat grilled pompano fish, you can fire up the grill again and give them a minute or two on each side for that freshly grilled flavor. If you’re in a hurry, you can pop leftover fish in the microwave for a minute or two on low. To keep the fish moist, try slathering it with butter before you reheat it.
Tips for Grilling Pompano:
- Keep a close eye on your pompano as you grill. These fish aren’t huge, so they cook really fast. Avoid overcooking them, which would result in dried-out meat.
- A mortar and pestle (or small food processor) will grind the spices if you prefer.
Serving Suggestions:
Grilled pompano fish tastes fantastic with so many things, but my favorite combination is a steaming bed of coconut rice and black bean and corn salad. You could also make this dish taste tropical by serving it up with black bean and corn salad, mango salsa, or pineapple salsa. Talk about an island escape on a plate!
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Easy Spicy Pan-Fried Pompano Fish
Easy Spicy Pan-fried Pompano fish recipe to everyone out there who'd like to have a simple yet delicious dinner. One pompano fish is just the right size for one serving in my opinion. It would go with any salad and with rice.
Trust me this recipe cannot be any simpler than this! Add a few slits to the fish. And then mix it with chili powder, black pepper, salt, pepper, and lime. We let the fish soak up the salt and lime for a little bit and then we fry it. Yep simple as that.
Ingredients:
- Pompano fish
- Chili powder
- Fresh cracked black pepper
- Turmeric powder
- Garlic powder
- Salt
- Lime
Instructions:
- In a large bowl, mix the following ingredients: Chili powder, Fresh cracked black pepper, turmeric powder, garlic powder, Salt and Lime. Mix well and taste it. If you feel like it needs more of the spices, salt or lime adjust them.
- Put the fish into the spice bowl and rub the spices well to the fish, including the gutted area and inside the slits. But be gentle and don't damage the flesh.
- Heat a large nonstick pan. It should be big enough to lay the fish you have.
- Add frying oil until about 1.5 cm high on the pan. and let it heat.
- When the oil is hot enough (put one end of a wooden chopstick or spoon handle and it should bubble up), carefully place the fish inside the pan.
- Fry for 5 - 6 minutes. Carefully lift the fish to see if it has cooked enough.
- Take the fish out and place it on a paper towel to drain oil.
- Squeeze some lime juice on the top immediately. Sprinkle some salt if needed.
- Serve hot with a side salad and a tangy sauce or dressing.
Add Kashmiri red chili powder for intense bright red color.
Serving Suggestions:
I personally like to serve with a salad that has some pineapple or apple. For a sauce, I like to serve with spicy-sweet tamarind sauce(Tamarind + Sugar + Thai chilies + Fish sauce).. My husband on the other hand really likes Lemon Mayonnaise.
No problem. All you have to do is to skip adding chili powder or replace it with a mild chili powder of your choice. Still very very delicious!
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African Pompano in Parchment
What do you do when your husband calls from the boat and says “We caught African Pompano today! Can you come up with an interesting way of cooking it tonight?!?” Hmmm.
Typically, when you cook in parchment you layer ingredients onto the raw fish or meat, producing a very fresh flavor all around. For this dish, I decided to saute the zucchini, mushrooms, onion and garlic in order to gain a deeper layer of flavor before tossing onto the raw fish. It turned out really yummy.
You feel kind of ‘exotic’ when you cook something in parchment - it’s sort of fancy and rustic at the same time! The best way to prep parchment paper is to cut a large heart shape, then lay your ingredients on one side of the ‘heart’, fold over the other side and tightly crimp/fold the edges of the paper so you’re left with a half heart shape. This way, all the steam stays inside and the flavors permeate the fish. Not only that, it’s easy prep and clean up.
Ingredients:
- 1 lb. African Pompano fillets (split for 2 servings)
- 1 small zucchini, chopped
- 1 small onion, chopped
- 1 c. portobello (or white) mushrooms, sliced thinly
- 1 clove garlic, minced
- 1 tsp. tarragon, dried
- 1 lemon, zested
- 1 Tb. Olive oil
- 3 Tb. Unsalted butter
- Kosher salt
- Freshly ground black pepper
Instructions:
- Cut a large square of parchment paper (approx. 12X14"). Fold it over once. Then trim the bottom and top (like cutting a Valentine) so you end up with a heart shape.
- Unfold the paper and place pieces of fish on one side.
- Meanwhile, heat the olive oil & 1 Tb. butter in a nonstick pan. Saute the zucchini, onion, mushroom, garlic. Sprinkle with the tarragon. Cook until flavors are combined and the vegetables are soft.
- Remove and sprinkle over the fish pieces. Sprinkle with lemon juice and zest, dot with remaining butter and season with salt & pepper (to taste).
- Fold the paper over and start crimping/folding from the top of the heart shape, slowly working your way down until all edges are folded and tight.
- Transfer the packages to a baking sheet. Preheat oven to 400 degrees.
- Place baking sheet in oven and cook for approx. 20 minutes. The edges of the parchment will likely turn brown (that's OK).
- Remove and let cool a few minutes before serving.
- When ready to serve, place the tip of a sharp knife into the top of the paper and simply peel back the paper to reveal the fish. Serve on a place, as is - no need to take it out of the paper!
Bonus: African Pompano Sushi Rolls
On any sushi grade fish like African Pompano, after I fillet, I like to take a spoon to the rack and scrape off any meat left behind. This meat is perfect for making things like spicy sushi rolls. It is also a way to have no waste from your catch.
Ingredients:
- 8 oz SCRAPED AFRICAN POMPANO
- SRIRACHA
- MAYONNAISE
- SALT
- Cooked Rice
- Avocado
- Cucumber
Instructions:
- Make sure that your cooked rice is completely cooled down. With wet hands, grab a handful of rice and make small hockey-puck-shaped cakes.
- In a pan, heat oil on medium heat and add your rice cakes. Toast until golden brown, then flip and repeat on the other side. Set aside.
- In a bowl, mix the raw fish, sriracha, and a little mayonnaise to taste. If you like a lot of spice, add more sriracha.
- Thinly slice avocado and drape over rice cakes. Then, top with thinly sliced cucumber.
Enjoy experimenting with these African Pompano recipes and discover your favorite way to prepare this delightful fish!
