The Best Whole Baked Pompano
Pompano is a prized fish known for its delicate flavor and rich texture, making it a standout among the seafood caught in the Gulf.
Ingredients
- 2 Whole Cleaned Pompano head removed
- 1 Lemon
- 1 Clove Garlic
- 2 Bay Leaves
- 1 Tbsp Olive Oil
- Salt and Pepper
Lemon Butter White Wine Sauce
- 3 tablespoon Butter
- ½ tablespoon Chopped Garlic, about 1 ½ cloves
- ¼ Cup White Wine
- Juice of one Lemon
- ¼ teaspoon Corn Starch (or Arrowroot Powder)
Instructions
Prep the Fish
- With the fish cleaned and the head removed, score both sides in a diamond pattern. Rub olive oil over both sides of the fish and season with salt and pepper. Stuff the fish cavity with lemon slices, garlic slices, and a bay leaf.
Smoking (Baking) the Fish
- Preheat your smoker to 375°F (190°C).Place the fish on the smoker and cook for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Sauce Preparation:
- While the fish is smoking, chop the garlic and set aside. In a small saucepan, melt the butter over medium heat and cook until it just starts to foam and turn golden brown. Add the chopped garlic to the saucepan. Sauté until fragrant, about 1-2 minutes. Pour in the white wine and simmer on medium-high heat until the sauce has reduced by ¼ to ½. This should take about 3-5 minutes. In a separate bowl, mix the cornstarch with lemon juice until smooth. Add the cornstarch mixture to the sauce, stirring constantly. Cook for an additional minute or until the sauce has thickened slightly. Set aside.
Serving the Fish
- Once the fish reaches the appropriate temperature, carefully remove it from the smoker. Pour the prepared sauce over the entire fish before serving. To serve, you can either pull some of the fish off the bone and place it on a plate or let each person eat directly off the bone on their individual plates. Caution should be taken to avoid bones while consuming.
Tried this recipe?Let us know how it was!