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Broiled Pompano

Adapted from The New Orleans Menu


1/4 cup extra-virgin olive oil
1/4 cup dry white wine
1 Tbs. lemon juice
1 tsp. Worcestershire sauce
3 dashes Tabasco
1 lb pompano fillets
salt and pepper (or could use a creole seasoning)
1/4 tsp butter per fillet

Preheat the broiler and broiler rack then combine the first five ingredients for the fish marinade in a side bowl and whisk until more or less blended.

Place each fish fillet into the marinade for about a minute per side. Let the marinade drain off, then season the fish with the  salt and pepper.

Open the broiler and put the fish on the hot broiler rack, skin side down. Top each piece of fish with the butter in slivers. Place the fish under the broiler, about three inches from the heat, for three to six minutes, depending on the thickness of the fish, until the edges are brown and a little crisp.

Quick way to tell whether fish is done: poke a kitchen fork into the center of the biggest fish, and hold it there for ten seconds. Then quickly (and carefully) touch the tips of the fork to your lips. If the fork feels even a little warm, the fish is done.

Grilled Pompano with Lime and Olive Oil


1 lb pompano fillets
3 tablespoons vegetable oil
Salt and freshly cracked black pepper to taste
¼ cup extra virgin olive oil
2 limes, halved
2 tablespoons chopped parsley

Rub the fillets with vegetable oil and season with salt and pepper to taste. 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.

Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.

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