Best Pompano Fillet With Flying Fish Roe Recipes

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.

STEAMED FLYING FISH AND COU-COU

Steps:

• Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
• Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
• Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
• Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
• Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

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.

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.