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Serves: 2

Serves: 2
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

The pompano may be successfully grilled in a cast iron ridged pan over heat heat. In Boca Grande, Florida, this excellent recipe was a favorite, not in the local restaurants but in the private social circles of the island beach mansions. The delicious pompano is served over pasta and a sauce . Another chefdecuisine.com creation.


  • SAUCE *
    1 lemon, juice and zest
    1/2 cup dry white wine
    1 shallot, minced
    1 garlic clove, crushed and finely chopped
    1/3 cup unsalted butter, room temperature
    1 teaspoon fresh parsley, finely chopped
    2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
    2 tablespoons extra virgin olive oil
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 pound Fettuccine or spaghettini cooked al dente and drained


  • Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
    In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
    Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
    Heat grill over high heat.
    Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
    Heat and toss pasta with half of the lemon butter
    Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .

    * The sauce can also be a fish velouté sauce
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