Venetian Style Marinated Cooked Pompano Fillets Recipes

THE BEST WAY TO COOK A FLORIDA POMPANO

The Best Way to Cook a Florida Pompano image

The Florida pompano is a mild fish that's rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.

Provided by Marisa Franca

Time 25m

Number Of Ingredients 7

Ingredients

2 8 oz. pompano (fillets skin on )
1 Tbs vegetable oil
2 Tbs olive oil (extra virgin)
1 tsp sea salt
1/2 tsp pepper
1 lime
2 Tbs flat-leaf parsley (fresh)

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.

Nutrition Facts : Calories 195 kcal, Carbohydrate 4 g, Fat 20 g, SaturatedFat 7 g, Sodium 1166 mg, Fiber 1 g, ServingSize 1 serving

VENETIAN-STYLE MARINATED COOKED POMPANO FILLETS

Venetian-Style Marinated Cooked Pompano Fillets image

Provided by Molly O'Neill

Categories dinner, weekday, main course

Time 40m

Yield 8 first-course or 4 main-course servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds pompano fillets (about 4), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3/4 cup extra-virgin olive oil
1 red onion, thinly sliced
1 teaspoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground coriander
1/2 cup sherry vinegar or balsamic vinegar
2 sprigs fresh thyme
1/3 cup pomegranate juice or 3 tablespoons pomegranate molasses diluted with 3 tablespoons water
2 bay leaves
3 tablespoons golden raisins
3 tablespoons toasted pine nuts

Steps:

Cut the fillets in half crosswise or on a diagonal. Season the fillets with salt and pepper and dredge them in the flour, shaking off any excess. Heat 1/4cup of the oil in a large nonstick skillet set over high heat. Working in two batches, brown the fillets on both sides, removing them from the pan when they are just slightly underdone. Drain the fillets on paper towels.
Wipe out the skillet and add the remaining 1/2cup of olive oil and the onion. Cook over medium heat, stirring occasionally, until the onion is wilted but not brown, about 10 minutes. Stir in the ginger, cinnamon, cloves and coriander and cook for 1 more minute. Add the rest of the ingredients except the pine nuts and cook for an additional 5 minutes. Let the mixture cool for 5 minutes, then season to taste with salt and pepper.
Transfer the fillets to a serving dish and spoon the onion mixture over them. Sprinkle with pine nuts, cover the dish with plastic wrap and refrigerate for 8 to 48 hours. Remove from the refrigerator about 1 hour before serving.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 386 milligrams, Sugar 13 grams, TransFat 0 grams

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