Ingredients:

• 4 Florida pompano fillets, skin-on (about 6 oz each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• 1 tablespoon butter (optional for extra richness)

Instructions:

1. Prepare the Fish:

   • Pat the pompano fillets dry with paper towels. This helps achieve a crispy skin. Season both sides of the fillets with salt and pepper.

2. Heat the Pan:

   • Heat the olive oil in a large skillet over medium-high heat. Allow the oil to get hot but not smoking.

3. Cook the Fish:

   • Place the fillets skin-side down in the hot skillet. Press down gently with a spatula to ensure even contact with the pan. Cook for about 3-4 minutes, or until the skin is crispy and golden brown.
   • Flip the fillets carefully and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork.

4. Add Flavor:

   • During the last minute of cooking, add the minced garlic to the pan. You can also add a tablespoon of butter at this stage if you like a richer flavor. Toss in the lemon slices to lightly caramelize.

5. Serve:

   • Transfer the cooked fillets to serving plates. Spoon some of the garlic and lemon from the pan over the fish. Garnish with fresh parsley if desired.

6. Optional Side:

   • Serve with a side of sautéed vegetables, a fresh salad, or over a bed of rice for a complete meal.

• Freshness: The key to great pompano is using the freshest fish possible. If you can, buy it the same day you plan to cook it.
• Skin: Keeping the skin on helps to hold the fish together while cooking and adds a crispy texture.
• Heat: Make sure your pan is hot before adding the fish to get a good sear.