BAKED POMPANO
Moist baked pompano fish stuffed with onions and sweet peppers.
Provided by Adelyn
Categories Main Course
Time 40m
Number Of Ingredients 5
Steps:
- Preheat convection oven at 425 degrees F.
- Clean and removed the gills and insides of the fish. Slice across the body of fish on both sides. Fill it with ½ teaspoon of the salt.
- Place the fish into the baking pan. Mixed the onion, peppers, lemon juice, and ½ teaspoon of salt.
- Place the vegetable mixture inside the fish and the gills area.
- Bake (covered with tinfoil or uncovered) for 30-40minutes at 425 degrees F.
- Let it cool for at least 15 minutes before serving.
WHOLE BAKED POMPANO WITH GINGER SAUCE
Baked pompano is an amazing delicious dish that will impress your guests. Lemon ginger topping adds so much flavor and make this pompano recipe worth being in the best restaurant menu. Ready in less then 30 minutes and made in one pan!
Provided by Tanya
Categories Seafood recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Clean and rinse the fish under the cold running water.
- Prepare the sauce- mix ginger, garlic, cilantro, soy sauce and cooking wine in bowl.
- Place fish in a baking dish, top it with the sauce. Add same sauce inside the fish.
- Cover the dish with foil and bake pompano for 15-20 minutes, depending on the size. Take the foil off and broil for additional 4 minutes.
Nutrition Facts : Calories 121 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1763 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SALT-BAKED WHOLE POMPANO WITH PARSLEY OIL
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- To make the parsley oil, bring a saucepan 1/4 full of water to a boil and add the parsley. Cook just until the leaves turn bright green, about 30 seconds. Immediately drain and plunge the leaves into cold water to stop the cooking.
- Drain the leaves again and wring out as much water as possible. Transfer parsley to a blender and add the olive oil. Blend until pureed. Transfer to bowl and refrigerate for at least 1 hour and up to 1 day. Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible. Discard solids and refrigerate the oil.
- To make the fish, preheat the oven to 400 degrees. Rinse and pat the pompano dry and season it inside and out with pepper. Place the rosemary and garlic inside the cavity. Place the salt in a large bowl. Whisk the egg whites together with 1/4cup water and pour it over the salt. Using your hands, distribute the liquid evenly through the salt.
- Choose a baking dish just slightly larger than the fish and pour a half-inch layer of the salt into the bottom. Place the fish over it and pour the remainder of the salt over and around it, making sure that a good layer covers the fish on all sides. Bake the fish for 35 minutes.
- Remove the fish from the oven. Wrap the head of a hammer in cloth and use the flat side to break the salt. Pull the salt away to expose the fish and gently lift it from the salt, brushing away any that adheres to the skin. Place the fish on a platter and peel back and discard the skin. Pour parsley oil over the fish, surround it with lemon slices and serve.
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