Venetian Style Marinated Cooked Pompano Fillets Recipes

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

Ingredients

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

VENETIAN-STYLE MARINATED COOKED POMPANO FILLETS

Venetian-Style Marinated Cooked Pompano Fillets image

Provided by Molly O'Neill

Categories dinner, weekday, main course

Time 40m

Yield 8 first-course or 4 main-course servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds pompano fillets (about 4), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3/4 cup extra-virgin olive oil
1 red onion, thinly sliced
1 teaspoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground coriander
1/2 cup sherry vinegar or balsamic vinegar
2 sprigs fresh thyme
1/3 cup pomegranate juice or 3 tablespoons pomegranate molasses diluted with 3 tablespoons water
2 bay leaves
3 tablespoons golden raisins
3 tablespoons toasted pine nuts

Steps:

Cut the fillets in half crosswise or on a diagonal. Season the fillets with salt and pepper and dredge them in the flour, shaking off any excess. Heat 1/4cup of the oil in a large nonstick skillet set over high heat. Working in two batches, brown the fillets on both sides, removing them from the pan when they are just slightly underdone. Drain the fillets on paper towels.
Wipe out the skillet and add the remaining 1/2cup of olive oil and the onion. Cook over medium heat, stirring occasionally, until the onion is wilted but not brown, about 10 minutes. Stir in the ginger, cinnamon, cloves and coriander and cook for 1 more minute. Add the rest of the ingredients except the pine nuts and cook for an additional 5 minutes. Let the mixture cool for 5 minutes, then season to taste with salt and pepper.
Transfer the fillets to a serving dish and spoon the onion mixture over them. Sprinkle with pine nuts, cover the dish with plastic wrap and refrigerate for 8 to 48 hours. Remove from the refrigerator about 1 hour before serving.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 386 milligrams, Sugar 13 grams, TransFat 0 grams

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