Man, pampano are great, fillet each side, grill, bake, broil. Just saw an article up here today about epic, huge pompano bite this week. Way out of the ordinary in regard to size and numbers. 45 minutes on the outgoing was magic.
Did a few of the pomps this evening.....little white wine, lemon juice, and old bay in the iron skillet on the grill for about 20 min at 350. Might not be the best way but I'm new to pomps and they were mighty fine.
When I used to work at Del Lago in Baton Rouge in the early 80's, Pompano en Papillote was one of our nicest dishes. It is one of the best fish dishes I have ever eaten. Try this LINK
