Pompagne Recipes

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BAKED POMPANO



Baked Pompano image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories     Seafood     Fish

Time 1h2m

Yield 4

Number Of Ingredients 13

1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1 lime, halved
1 shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Steps:

  • Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
  • Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
  • Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
  • Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 13.4 g, Cholesterol 85 mg, Fat 33.3 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 8.3 g, Sodium 3998 mg, Sugar 3.2 g

POMPAGNE



Pompagne image

Bubbly spirits get a fruity boost in this trendy drink. Pomegranate juice lends a sweet-tart taste and a holiday hue. From Cooking Club of America.

Provided by Pinay0618

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 ounces pomegranate juice
3/4 ounce high-quality vodka
1/2 ounce orange-flavored liqueur, such as Grand Marnier
1 ounce Brut champagne or 1 ounce sparkling wine
long piece orange peel

Steps:

  • Fill a cocktail shaker with ice. Add pomegranate juice, vodka and orange-flavored liqueur; shake 10 seconds. Strain into large martini glass; top with champagne. Garnish with orange peel.

POMPANO PONTCHARTRAIN



Pompano Pontchartrain image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 (8-ounce) pompano fillets, skin on
Salt and white pepper
1 to 2 tablespoons oil, plus 1 to 2 tablespoons more, if needed
1 1/2 pounds jumbo lump crabmeat, picked over
10 ounces (2 1/2 sticks) butter, melted
1 ounce parsley leaves, chopped
Parsley sprigs, for garnish
3 lemons, halved

Steps:

  • Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.
  • While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.
  • To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.

GRILLED LIME POMPANO



Grilled Lime Pompano image

An amazing refreshing fish that is low in mercury, available at your local Asian market, or able to be caught yourself if your in the Southeast coastal United States. Some of the tastiest fish I've had...and it has big bones which is nice if you're the type that hates having to pick those little bones out of your mouth.

Provided by Andy Joe

Categories     Seafood     Fish

Time 30m

Yield 3

Number Of Ingredients 4

¼ cup coconut oil
1 (1 pound) whole pompano fish, gutted and cleaned
salt and ground black pepper to taste
1 lime, juiced

Steps:

  • Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
  • Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
  • Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 2.4 g, Cholesterol 74.5 mg, Fat 32.3 g, Fiber 0.6 g, Protein 27.7 g, SaturatedFat 21 g, Sodium 140.5 mg, Sugar 0.4 g

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