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Grilled, Baked, Stuffed and Baked, Over openHardwoodFire on a Green Oak Stick with a hint of Old Bay (Don't laugh, that is GREAT), I have even heard of Frying it,

But, a couple of years ago Mike (Ultralite on here) posted a recipe that I have used that is unreal. I won't steal his operunity to share it because it's that good.
 

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jigslinger (2/28/2010) I have to try this one though.
pretty easy to make and please let usknow what you think...it was one of my dad's favorites...he would say "you'd pay $25 in any restaraunt for that"...pompano run is coming soon...can't wait...
 

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Pompano is probably my favorite fish to eat out there! Very good white meat very versatile. The key with any fish is good flavoring and not over cooking it. I love baked pompano in a little bit of olive oil with a little rosemary salt, pepper, and lemon juice.
 

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Pompano ranks up there as one of my favorites. Head and gut the fish cut 3 slits in eat side and bake it with whatever seasonings you like ans throw a few lemon slices in as well, also do it this way on the grill. It is good if you fillet and leave the skin on cooking it like I said above. We had it one night where you encrust the whole thing in salt and bake it and was awesome too! Pretty much anyway but fried is good
 

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Great tastin'! It'll make you stay out on the beach till you catch enough to have some extra at dinner time. My wife and I love it grilled, lightly dusted with blackening and then garlic butter and parmesan cheese sprinkled on top. Mmmmm Gooood!!!!

Tight Lines

Chris
 

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Shiznik (2/28/2010)Great tastin'! It'll make you stay out on the beach till you catch enough to have some extra at dinner time. My wife and I love it grilled, lightly dusted with blackening and then garlic butter and parmesan cheese sprinkled on top. Mmmmm Gooood!!!!

Tight Lines

Chris
You can say that again Chris!!!!!!!!!!!
 
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