Tuesday, January 26, 2021

The Best Grilled Pompano You’ll Ever Have

A good day’s catch of pompano. Photos by Capt. Pete Rapps

A good day’s catch of pompano. Photos by Capt. Pete Rapps

FOLLOW THE FISH
Capt. Pete Rapps
CaptainRapps@Outlook.com

Fishing along our local beaches, you will have opportunity to catch some quality Pompano, and once you have your catch, you’ll want to make the most of it by turning it into something delicious. There are few feelings as satisfying as catching dinner, and we have a recipe that will allow you to make some of the best grilled pompano you’ve ever had!

This easy recipe starts out with simple ingredients, and those you can typically find at your local grocery store. The ingredients are:

2 tablespoons of sugar

2 tablespoons of fresh lime juice

1½ tablespoons of finely grated ginger

1 tablespoon of fish sauce or soy sauce

1 minced garlic clove

4 -6 oz. pompano filets

Salt and pepper

¼ cup of cilantro

As you can see, the ingredients are kept simple and easy to work with, and once you have them all together you’re ready to start out on the recipe!

The first thing you’ll want to do is light up your grill, and get it pretty hot on the surface to effectively seal in the flavor of the fish. While the grill is heating up, take the 2 tablespoons of sugar, the 2 tablespoons of lime juice, the 1½ tablespoons of finely grated ginger, the tablespoon of fish or soy sauce, and the garlic clove and place them all in a small bowl, mixing it up well. This will be your sauce, and the incredible blend of flavors are what will be soaking into

Jasen Gilbert with a pompano on a Captain Rapps charter.

Jasen Gilbert with a pompano on a Captain Rapps charter.

your fish and bringing out the fish’s natural flavor profile.

Once your sauce is all mixed up, set it off to the side, and get ready to toss your pompano filets on the grill. Before putting them on the grill, season them a bit with salt and pepper, according to taste. Suggested is a small pinch of each, but you can go with more or less. Once salted and peppered, toss the filets on the hot grill and cook for around three minutes on each side.

Once the six minutes are up, take the fish from the grill promptly as to not overcook, and spoon the sauce over each filet. The ¼ cup of cilantro is to be added last, either as a garnish to the side of the plate or directly on top of the sauced pompano.

Contact Capt. Pete Rapps by email atCaptainRapps@Outlook.com,
or by phone 239-571-1756. Captain Rapps’ Charters & Guides offers year round expert guided, light tackle, near shore, and backwater fishing trips in the 10,000 Islands of the Everglades National Park, and springtime Tarpon-only charters in the Florida Keys. Capt. Rapps’ top-notch fleet accommodates men, women, and children of all ages, experienced or not. Between our vast knowledge and experience of the area, and easygoing demeanors, you are guaranteed to have a great day. Book your charter 24/7 using the online booking calendar, and see Capt. Rapps’ first class web site for booking info, videos, recipes, seasonings, and more at www.CaptainRapps.com.

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