Pompano Recipe Pan Seared

Discover the simple elegance of pan-seared Pompano. This recipe highlights the fish’s naturally sweet, mild flavor and firm, flaky texture. With a golden, crispy skin and a simple lemon-butter garlic sauce made in the same pan, you can have a restaurant-quality meal on the table in under 20 minutes. It’s the perfect way to enjoy one of Florida’s most prized catches.

Why You’ll Love This Recipe

• Incredibly Fast: From prep to plate, this entire dish comes together in less than 20 minutes, making it ideal for a healthy weeknight dinner.

• Amazing Flavor & Texture: Pompano has a clean, buttery flavor that isn’t “fishy.” Pan-searing creates an irresistible crispy skin while keeping the flesh moist and tender.

• Simple Ingredients: You only need a handful of common ingredients to create a spectacular pan sauce that perfectly complements the fish.

• One-Pan Cleanup: The fish and the sauce are cooked in the same skillet, minimizing cleanup.

What Is Pompano?

Pompano is a saltwater fish, primarily found in the warm waters of the Atlantic Ocean. Florida Pompano is especially popular for its firm, white flesh and wonderfully mild, sweet taste. Its texture is often compared to that of flounder or butterfish. Because its flavor is so delicate, it’s best prepared with simple methods like searing, grilling, or broiling that don’t overpower the fish.

Ingredients

For the Pompano:

• 2 Pompano fillets (about 6 oz each), skin-on

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• Salt and freshly ground black pepper, to taste

For the Lemon Butter Sauce:

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 2 tablespoons fresh lemon juice

• 1 tablespoon fresh parsley, finely chopped

• Lemon slices, for garnish

Step-by-Step Instructions

1. Prepare the Fish: Thoroughly pat the Pompano fillets dry with a paper towel on both sides. This is the most important step for achieving crispy skin. Season both the skin and flesh sides generously with salt and pepper.

2. Heat the Pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Allow the butter to melt and the pan to get hot; the oil should shimmer slightly.

1. Sear the Pompano: Carefully place the fillets in the hot pan, skin-side down. Gently press on each fillet with a spatula for about 15 seconds to ensure the entire surface of the skin makes contact with the pan. Cook for 3-4 minutes, undisturbed, until the skin is golden brown and crispy. You will see the flesh turning opaque about halfway up the side of the fillet.

2. Flip and Finish Cooking: Flip the fillets and cook for another 2-3 minutes on the flesh side. The fish is done when it is opaque all the way through and flakes easily when tested with a fork. Remove the cooked Pompano from the skillet and place it on a serving plate.

1. Make the Pan Sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.

2. Deglaze and Serve: Remove the pan from the heat and stir in the fresh lemon juice and chopped parsley. Swirl the pan to combine everything. Immediately pour this delicious sauce over the pan-seared Pompano fillets. Garnish with fresh lemon slices and serve immediately.

 

Tips for the Perfect Pan-Seared Pompano

• Ensure the Fish is Dry: Moisture is the enemy of a crispy sear. Don’t skip the step of patting the fillets completely dry.

• Use a Hot Pan: Let your pan get properly hot before adding the fish. This creates an instant crust and prevents sticking.

• Skin-Side Down First: Always start with the skin side down. This allows the fat under the skin to render, resulting in an exceptionally crispy texture.

• Don’t Overcrowd: Cook the fillets in batches if necessary. Overcrowding the pan will lower the temperature and cause the fish to steam instead of sear.

Serving Suggestions

This elegant fish pairs beautifully with simple sides that won’t overshadow its delicate flavor.

• Starch: Serve over a bed of fluffy white rice, quinoa, or creamy risotto.

• Vegetables: Roasted asparagus, steamed green beans, or a simple side salad with a light vinaigrette are excellent choices.

• Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.

Frequently Asked Questions (FAQ)

Can I use frozen Pompano fillets?
Yes. For the best results, thaw the fillets completely in the refrigerator overnight. Before cooking, ensure you pat them exceptionally dry with paper towels to remove any excess moisture from freezing.

Do I have to cook Pompano with the skin on?
While you can use skinless fillets, the skin provides a wonderful flavor and crispy texture when pan-seared. It also helps hold the delicate fillet together during cooking.

How do I know when the Pompano is cooked through?
The fish is done when the flesh changes from translucent to opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) on an instant-read thermometer.

How do I store and reheat leftovers?
Store leftover Pompano in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat or in an oven at 275°F (135°C) until just warmed through to prevent it from drying out.