Pan-Seared Pompano

Pan-Seared Pompano

Sep 09, 2024
by
My Store Admin

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.
TIPS
  • 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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