Florida Pompano

by Chef Justin Timineri
Florida's Culinary Ambassador

The Florida pompano is one of my favorite Florida fish to prepare and eat. The sweet and succulent meat is white and firm, but stays moist with proper cooking. As a chef, I always prefer to cook the pompano whole as opposed to filleting it. Pompano seem to be the perfect size for cooking whole, as a small one will serve one person and the larger ones will serve two or more. Cooking Florida seafood whole gives the cook a great advantage because the fish is less likely to overcook, and it stays moister.

Buying, Storage and Handling Tips

Fresh whole fish should have:

A shiny surface with tightly adhering scales
Gills that are deep red or pink, free of slime, mucus and off-odor
Clean, shiny belly cavity with no cuts or protruding bones
A mild aroma, similar to the ocean

Fresh steaks, fillets and loins should have:

A translucent look
Flesh that is firm and not separating
A mild odor, similar to the ocean
No discoloration
Packaging that keeps them from being bent in an unnatural position

Remember to purchase seafood last and keep it cold during the trip home.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot, soapy water

Pompano with Ratatouille

5 tablespoons olive oil, divided
1 cup Florida yellow onion, chopped
3 cloves Florida garlic, finely chopped
3 medium Florida red tomatoes, chopped
1 small Florida eggplant, diced
2 medium Florida red bell peppers, diced
2 medium Florida zucchini, diced
2 tablespoons fresh Florida lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh Florida basil, chopped
1 tablespoon Florida parsley, chopped
4 six-ounce Florida pompano fillets

Heat 3 tablespoons of oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes until softened. Add tomatoes, eggplant, peppers and zucchini; lower heat to medium-low. Simmer until the vegetables are tender, stirring occasionally. Add the lemon juice, salt, and pepper; stir in the basil and parsley. Reduce heat and keep warm. In a clean sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the fillets and cook 3-4 minutes on each side until cooked through. Serve topped with the cooked vegetable ratatouille.

Florida Pompano with Blue Crab in Citrus Cream

½ cup dry white wine
¼ cup shallots, minced
3 tablespoons fresh Florida lemon juice
1 cup heavy cream
¼ cup unsalted butter, cut into ½-inch cubes
1½ teaspoons grated lemon peel
8 ounces fresh Florida blue crabmeat
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon shrimp boil or seafood seasoning
4 six- to eight-ounce Florida pompano fillets, skinless
1 bunch fresh Florida parsley, chopped

Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to one-third cup. Add cream; simmer 5 minutes until thickened. Add butter cubes, a few at a time, and whisk until melted. Stir in lemon peel. Add crabmeat to sauce and heat through. Add salt and pepper, to taste; set aside and keep warm. In a large skillet, heat oil over medium-high heat. Season fillets with seafood seasoning and add to pan; cook 4 minutes per side until opaque in center. Place fillet in center of serving plate and top with crabmeat. Spoon additional sauce over all; sprinkle with parsley and serve.

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