The sweetness and delicate texture of pompano, a popular springtime inshore target, meld splendidly with the Mediterranean flavors of the vinaigrette and hummus.
Recipe – Grilled Pompano
- 2 whole pompano, scaled, butterflied, with the heads removed
- 1 cup hummus
- 1 cup cherry tomatoes
- 1 cup mixed olives, sliced
- 1 cup olive oil
- 1 shallot, shaved
- 3 garlic cloves, sliced thin
- 1⁄2 cup picked rosemary
- 1⁄2 cup red wine vinegar
- Salt and pepper to taste
- Fennel fronds, or similar cut herb
1. Char tomatoes and olives in a hot pan. Once blistered, turn down heat, add shallots and garlic, and cook for 2 minutes.
2. Add the rosemary, red wine vinegar, salt and pepper to the pan, then heat briefly to combine all ingredients and make the vinaigrette.
3. Season the butterflied pompano with olive oil, salt and pepper.
4. Apply olive oil to a hot grill with a brush or rag to prevent the fish from sticking, then grill pompano—skin side down—for 8 or 9 minutes, covered with a sauté pan for the last 3 or 4 minutes to cook the fish evenly.
1. Spread 3 or 4 tablespoons of hummus on the plate, and place grilled fish—skin side down—over it.
2. Top with warm tomato-olive vinaigrette, and garnish with fennel fronds or another cut herb.