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Delicious Recipes For Cooking Pompano

Updated on October 5, 2014

About Pompano

Pompano is a delicious and easy fish to cook. It is very versatile and can be cooked in so many ways. I hope that you will try at least one of the pompano recipes for yourself. Enjoy!!

Pompano is a fat, saltwater fish. Pompano live along the Gulf coast, the Atlantic coast from Cape Cod to Brazil, and a few live on the Pacific coast. These fish, relatives of the mackerels, have deep bodies with blue, silver, or golden coloring. The length averages about 18 inches and weight, 1 1/2 pounds. The flesh has a rich, yet delicate flavor.

The nutritional value of pompano consists of proteins, minerals, and the B vitamins. An uncooked piece measuring 3x3x1/2 inches contains 166 calories.

Pompano are available all year, both fresh and frozen. These whole fish or fillets can be baked, broiled, fried, boiled, or steamed.

cooking pompano
cooking pompano

Cooking Pompano With Dill Sauce


2 pounds fresh or frozen pompano fillets

2 cups boiling water

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon salt

3 egg yolks

2 tablespoons lemon juice

1/4 teaspoon dried dillweed

1/2 cup butter

Thaw frozen fish; cut fish into 6 portions. Place in a greased skillet. Add the boiling water, 2 tablespoons lemon juice, minced garlic, and salt. Cover; simmer till fish flakes easily when tested with a fork, 5 to 10 minutes.

Carefully remove fish to platter; pour some hot dill sauce over fish. Pass remaining sauce.

cooking pompano
cooking pompano

Dill Sauce For Pompano

Place egg yolks, 2 tablespoons lemon juice, and dillweed in blender container. Cover; quickly turn blender on and off.

Heat butter utill melted and almost boiling. Turn blender on high speed. Slowly pour in butter, blending till thick and fluffy, about 30 seconds. Hold over warm, not hot, water till ready to serve.

Baked Pompano

Baked Pompano
Baked Pompano
pompano with mango sauce
pompano with mango sauce

Pompano With Mango Sauce


6 fillets of pompano, boned

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup flour

6 ounces butter

3 ounces oil

Mango Sauce:


3 tablespoons white wine vinegar

3 tablespoons dry white wine

2 tablespoons shallots, finely chopped

1 tablespoon heavy cream

4 ounces unsalted butter, cold

salt and ground white pepper to taste

1 tablespoon orange juice

2 tablespoons pureed mango

Skin the pompano fillets and wash under cold running water. Season the fillets with salt and pepper on both sides and dredge in the flour.

Heat 2 ounces of the butter and oil in a large skillet and brown the fish on both sides. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter and keep hot.

Making The Mango Sauce:

In a small heavy pan, boil the vinegar, the wine and the shallots until all the liquid is reduced. Add the cream and bring back to a boil until the sauce is completely reduced.

Whisk in the cold butter, a few pieces at the time. The sauce will thicken and will become creamy in texture. Next, stir in the orange juice and the mango puree.

Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve this pompano dish as soon as possible.

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Pan Fried Pompano With Almondine Sauce
Pan Fried Pompano With Almondine Sauce

Pan Fried Pompano With Almondine Sauce


1 cup sliced almonds

6 fillets of pompano, boned

1/2 teaspoon salt pepper

1/4 cup flour

6 ounces butter

3 ounces oil

2 tablespoons lemon juice

2 tablespoons chopped parsley

lemon slices

Spread the sliced almonds on a baking sheet and bake at 350 degrees until the almonds are golden brown, about 10 minutes.

If using fresh pompano, skin the pompano fillets and wash under cold running water. Season both sides of the fish with salt and pepper. Place the fillets in flour and completely cover both sides of the pompano with the flour.

Heat 2 ounces of the butter and oil in a large skillet and brown the fish on each side. Turn the pompano and cook until the flesh is tender. Arrange the pan fried pompano on a serving platter and keep warm.

Melt the remaining butter in a clean frying pan until it becomes brown. Add the toasted almonds, the lemon juice and the parsley to the butter in the skillet and mix well. Spoon this sauce over the cooked fillets.

Decorate with lemon slices and serve immediately.



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