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