CookEat Recipe
Broiled Pompano
Whole broiled pompano finished with parsley, chervil and lemon butter.
Method
Steps
Step 1
On a cold plate, put three-quarters of an ounce of butter, half a teaspoon of washed, dried and finely chopped parsley, a quarter teaspoon of finely chopped chervil, half a teaspoon of lemon juice, one saltspoon of salt and half a saltspoon of white pepper.
Step 2
Mash and mix the butter ingredients thoroughly with a fork. Cover and refrigerate until needed; only a little of this prepared butter will be used on the fish.
Step 3
Use two cleaned fresh whole pompanos, about one and a half pounds each. Wipe them thoroughly, roll in one tablespoon of oil and season both sides with one teaspoon of salt and two saltspoons of white pepper.
Step 4
Arrange the fish on a broiler and broil for about five minutes on each side. Continue as needed until a food thermometer inserted in the thickest flesh, away from the bones, reads at least 145°F.
Step 5
Transfer to a hot dish and spread a little of the prepared herb butter over the hot fish. Keep any unused butter refrigerated. Garnish with parsley greens and six small pieces of lemon, and serve promptly.
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