Whites and pomps

Discussion in 'Sportsman's Paradise' started by jvalhenson, May 8, 2017.

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  1. tirk

    tirk im the lyrical jessie james

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    That's a nice freaking haul there.
     
    tirk, May 9, 2017
    #11
  2. HalloweenRun

    HalloweenRun Founding Member

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    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.
     
    HalloweenRun, May 11, 2017
    #12
  3. jvalhenson

    jvalhenson Founding Member

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    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.

    [​IMG]
     
    jvalhenson, May 11, 2017
    #13
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  4. COTiger

    COTiger 2010 Bowl Pick 'Em Champ

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    They look mighty damn fine. Iconthumbup.gif
     
    COTiger, May 11, 2017
    #14
  5. KyleK

    KyleK Who, me? Staff Member

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    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
     
    KyleK, May 11, 2017
    #15
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