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Got a real nice pomp yesterday (5-6 lbs. 21 inches)
[img width=542 height=800]http://i47.tinypic.com/dyncig.jpg[/img]
Left the skin on the fillets and I want to grill em for company tonite. The fillets are dinner plate size and look really good. Anybody got a good recipe for grilled pomp?
Lookin for a repliy that goes sumpthin like like "trust me on this Dan".........................!!!!!!!!!!!!!! :eat: :eat: :eat:
Flea
NICE one Dan! :yippee: :headbang:
OK, trust me on this ;)
You probably want something like...
http://www.cookstr.com/recipes/grill...-and-olive-oil
:eat:Quote:
Ingredients
4 8-ounce pompano fillets (or in your case two 16 ounce filets!)
3 tablespoons vegetable oil
Salt and freshly cracked black pepper to taste
Ό cup extra virgin olive oil
2 limes, halved
2 tablespoons chopped parsley
Directions
1. Rub the fillets with vegetable oil and season with salt and pepper to taste.
2. Grill the fillets skin-side up over a medium-hot fire for 3 to 4 minutes. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.
3. Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.
Nice stud pomp Flea!!! Those suckas are some good eating, hope y'all enjoyed.
Thanks much #er. If I know anything I know that you can be trusted!!!
My guests for supper last night said " Wow, this is absolutely the best fish I have ever eaten". I had to agree. I followed your recipe nearly to the letter but I did substitute some of this for the salt on the fillets about 2 hours before grilling:
[img width=720 height=649]http://i48.tinypic.com/s48d2d.jpg[/img]
Lighter is in the pic so's to show that it's a small bottle. This stuff is a really limey and nummy salt.
Yall, Get you some of this stuff and try it on any fish. Some folks shake some into their beer as well. ;)
Thanks again David.
Flea
Great job feeding and entertaining the guests with one of the ocean's finest delicacies. Most of all, congrats on catching that stud pompano!
Nice looking recipe, #er. Will have to give that a try.
:yippee:
Glad to hear it Flea!
I haven't tried that one yet, but it is in my recipe book ;-)
FYI, years ago Harley Rogers gave me one of the THE best tips for cooking (frozen) pompano.
Keep in mind we were discussing freezing the filets and eating them later, not fresh like you had.
He told me about how rubbing some ground ginger on the filets will neutralize that stong 'fishy taste' you sometimes get with fish filets frozen with the 'red meat' still attached.
I've used it religiously ever since! :headbang:
One of the great things about pier fishing is hearing all the different recipies and food preperation ideas folks come up with. :eat:
[quote author=sandflea link=topic=1346.msg12979#msg12979 date=1339679227]
...I did substitute some of this for the salt on the fillets about 2 hours before grilling...
[/quote]
The citric acid in the "beer salt" and the salt itself (to a much lesser degree) started to cook the fish. Essentially you started a dry ceviche of the fish and interrupted the process to finish it on the grill. I have done similar in the past but with straight lime and or lemon juice. Besides infusing the meat with a citrus flavor it helps to broaden the time/temperature window associated with the heating portion of the cooking process. This helps us amateurs to be perceived as a master chef to diner guests.
I hear ya DRH,
The fillets turn creamy white after the lime salt sets on them only a few minutes.
DRH wrote:
Perception can be everything sometimes. ;)Quote:
This helps us amateurs to be perceived as a master chef to diner guests.
Lemon is awesome with any seafood, and we love it, but there's sumpthin about lime that makes it seem like you must be dining at one of the worlds finest eating establishments.