Pompano is a delicate white fleshed skin. It is sustainble, delicious and a real specialty in Florida. This version adds to it’s geographic appeal with plenty of tropical flavors.
- 1 whole pompano, about 3/4 pound, gutted
- 1 tablespoon olive oil
- 8 slice lime
- citrus peel
- ¼ cup cilantro leaves
- salt an pepper
- 2 blood oranges
- 1 small red pepper, diced
- 1 small ripe habenero, seeds and ribs removed, minced
- 1 large bunch cilantro
- 1 avocado, diced
- 1 lime, juice only
- 2 tablespoon cilantro leaves, minced
- 1 tablespoon spiced rum
- 1 plantains, just turning yellow
- 4 tablespoon unsalted butter, room temperature
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (or to taste)
FISH AND SALSA
1. Preheat oven to 400 degrees. Make the cilantro butter by combining butter, cilantro and rum. Place mixture on plastic wrap, and form into 3inch log. Place in refrigerator to set.
2. â€œSupremeâ€ the oranges by slicing off the peel and pith in strips, then removing each section of citrus by slicing between the membranes. Reserve
peel. Combine the orange supremes, onion, bell and habanero peppers, and cilantro in a bowl and mix well. Then add the avocado and limejuice and carefully fold to combine. Add salt and pepper to taste and refrigerate until use.
3. Prepare pompano by cutting 4 vertical parallel slices, about ½ inch deep and 2 inches apart, down each side of the fish. Stuff each cut with 1 half-moon shaped lime slice on both sides. Season the cavity with salt and pepper and stuff with reserved citrus peels and cilantro. Drizzle both sides with olive oil and season with salt and pepper. Place on oiled, shallow baking sheet and bake without turning 25–30 minutes, or until you see the skin bubbling slightly and swelling. Remove from oven. Flesh should feel lightly firm and springy. Remove top fillet by cutting along and on top of backbone, carefully lift fillet off the bones, working from the top of the fish down to itâ€™s belly. Then remove the bone structure by carefully lifting up on the tail towards the head, exposing the bottom fillet.
4. Slice cilantro butter into discs, and place 1–2 discs on each fillet on the flesh side. Spoon salsa over fillets, and serve.
1. Peels and slice the plantains into 3/4 inch discs
2. Melt butter in a cast iron or non-stick skillet
3. Cook the plantains on both sides until just beginning to brown and soften. Then mash and flatten slightly using 2 forks.
4. Remove the plantains from skillet and let drain on paper towels.
5. Meanwhile mix the flour and spices together well. Then dredge the plantains in the flour mixture until well coated.
6. Return them to the pan and cook them until well browned. Serve warm alongside the fish.