POMPANO TACOS WITH CHIPOTLE-CILANTRO SLAW & AVOCADO-LIME CREMA
Tacos
Makes 4 servings
The pompano, slaw and crema can also be served over a bed of greens for a fresh take on an entree salad.
4 Aquaco Farms Florida Pompano fillets, about 5-ounces each
1 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
4 tablespoons canola oil
8 soft corn tortillas, warmed
Chipotle-Cilantro Slaw, see recipe
Avocado-Lime Crema, see recipe
½ cup pico de gallo, prepared or homemade, for serving
Fresh cilantro, sliced jalapeños and lime wedges, for serving
Kosher salt and freshly ground black pepper, to taste
1. Remove the tails and cut the fillets in half lengthwise.
2. Make the seasoned flour: Combine the flour, chili powder, garlic powder and cumin, with a dash of salt and pepper, in a shallow bowl or plate. Pat the fillets dry, dredge in the seasoned flour, and shake off any excess flour.
3. Fry the fish filets: Heat 2 tablespoons of oil in a large sauté pan over medium high heat. Cook the fish on both sides until golden brown, about 3 minutes per side. Repeat the process with the remaining fish, using new oil every time.
4. Assemble the tacos: Place ¼ cup Chipotle-Cilantro Slaw and a piece of pompano on each tortilla. Top with Avocado-Lime Crema and pico de gallo. Garnish with cilantro, jalapeno, and lime wedges.
Chipotle-Cilantro Slaw
Makes 2 cups
1 tablespoon freshly squeezed lime juice
2 tablespoons olive oil
1 teaspoon honey
1 small chipotle pepper in adobo sauce, seeded and minced
¼ cup chopped cilantro
1 scallion, thinly sliced
1 medium carrot, peeled and cut into matchsticks
3 radishes, thinly sliced
1 cup shredded cabbage, red or green
Kosher salt, to taste
1. Combine all the liquid ingredients: Place the lime juice in a non-reactive medium bowl. Whisk in the olive oil until combined. Whisk in the honey, chipotle pepper and season with salt.
2. Add the cilantro, scallion, carrot, radish and cabbage, and toss to combine. Store in an airtight container and refrigerate until needed.
Avocado-Lime Crema
Makes 1 cup
1 ripe avocado, peeled and pitted
¼ cup sour cream
Zest of one lime
1 teaspoon freshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
1. To make the crema: Using a fork or a potato masher, mash the avocado in a medium bowl until smooth. Add the sour cream, lime zest and juice and season with salt and pepper, stirring to combine. Store in an airtight container and refrigerate until needed.
STEAMED POMPANO IN LEMONGRASS-COCONUT BROTH
Makes 2 servings
Fresh Kaffir lime leaves are available in Asian markets. Lemon and lime zest can be used as a substitute. The delicate steamed pompano and aromatic broth pairs well with jasmine rice.
2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1-pound each
1 lime, thinly sliced
2 stalks lemongrass
2 scallions, cut into 1-inch pieces, divided
1 2-inch knob ginger, thinly sliced, divided
4 sprigs Thai basil, divided, plus more for garnish
1 tablespoon coconut or canola oil
2 cloves garlic, thinly sliced
2 serrano chiles, split lengthwise and seeded
1 13-ounce can unsweetened coconut cream
1 teaspoon fish sauce
3 kaffir lime leaves, preferably fresh
Kosher salt and freshly ground black pepper, to taste
1. Prepare the fish to be steamed: Fill a wok or large pot fitted with a two-tiered steamer basket with about two-inches of water, making sure the water does not touch the bottom of the steamer. Rinse the fish in cold water and pat dry. Make 3 ¼-inch deep diagonal cuts on both sides of the fish. Season both sides of the fish with salt and pepper. Place lime slices in the slits on one side of the fish.
2. Steam the fish: Remove any woody outside leaves and dark green tops of the lemongrass. Add one stalk of the lemongrass to the steamer basket. Slice the other lemongrass stalk’s bottom portion into 1-inch pieces. Fill the cavities of each fish with the sliced lemongrass. Stuff the fish with half of the scallions, ginger and Thai basil. Bring the steamer water to a boil, place the fish in the baskets, cover and steam until cooked through and flesh is opaque, about 8-10 minutes. Check the slits of the fish for doneness. It should be white and flaky.
3. Prepare the broth: While the fish is steaming, heat the oil in a medium sauté pan over medium heat. Sauté the remaining scallion, ginger, garlic and chiles for 2 minutes. Add the Thai basil, coconut cream, fish sauce and kaffir lime leaves, and season with salt and pepper. Reduce the heat to low and simmer five minutes.
4. To assemble: Using a spatula, lift the fish out of the steamer and transfer to a rimmed serving platter or large shallow bowl. Pour the lemongrass-coconut broth over the pompano and garnish with Thai basil.
OVEN ROASTED POMPANO WITH PANCETTA-PINENUT STUFFING
Makes 2 servings
Use this versatile recipe as a starting point for experimenting with other flavor and ingredient combinations. Substitute bacon for pancetta or feta for Parmigiano-Reggiano. Switch up the herbs and pineuts with rosemary and tarragon or pecans and walnuts. While the fish is roasting add broccoli or cauliflower florets to the pan to complete the meal.
2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1-pound each
2 tablespoons olive oil
1 lemon, zested and thinly sliced
1 small leek, white portion thinly sliced, green tops reserved
2 ounces pancetta, diced
2 tablespoons unsalted butter
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup dry white wine or fish stock
1/2 cup panko breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 sprigs fresh thyme, leaves picked, plus more for garnish
1 tablespoon chopped dill, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
¼ cup pinenuts, toasted
Kosher salt and freshly ground black pepper, to taste
1. Prepare the fish: Rinse the fish in cold water and pat dry. Make 3 ¼-inch deep diagonal cuts on both sides of the fish. Brush both sides of the fish with olive oil and season with salt and pepper. Place lemon slices in the slits on the top side of the fish. Make a bed of leek greens on a baking sheet. Place the fish on top of the leeks, set aside.
2. Prepare the stuffing: Heat the oven to 375° F. Heat a medium sauté pan over medium heat and sauté the pancetta until lightly browned. Remove the pancetta from the pan and set aside. In the same pan, over medium heat, sauté the butter and sliced leeks, and bell pepper until softened, about 4 minutes. Add the garlic and sauté until fragrant, about 45 seconds. Add the wine and reduce by half. Remove from the heat and fold in the lemon zest, breadcrumbs, Parmigiano-Reggiano, thyme, dill, parsley, pine nuts and season with black pepper.
3. Stuff the fish: Divide the stuffing between the cavities of the fish. Bake until the fish is cooked through and the flesh is opaque, white and firm, about 20 minutes.
4. Plate the fish: Transfer the leeks and fish to a serving platter, garnish with thyme, dill and parsley sprigs.
PAN SEARED POMPANO PUTTANESCA
Makes 2 servings
Use this versatile recipe as a starting point for experimenting with other flavor and ingredient combinations. Substitute bacon for pancetta or feta for Parmigiano-Reggiano. Switch up the herbs and pineuts with rosemary and tarragon or pecans and walnuts. While the fish is roasting add broccoli or cauliflower florets to the pan to complete the meal.
2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1-pound each
2 tablespoons olive oil
1 lemon, zested and thinly sliced
1 small leek, white portion thinly sliced, green tops reserved
2 ounces pancetta, diced
2 tablespoons unsalted butter
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup dry white wine or fish stock
1/2 cup panko breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 sprigs fresh thyme, leaves picked, plus more for garnish
1 tablespoon chopped dill, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
¼ cup pinenuts, toasted
Kosher salt and freshly ground black pepper, to taste
1. Prepare the fish: Rinse the fish in cold water and pat dry. Make 3 ¼-inch deep diagonal cuts on both sides of the fish. Brush both sides of the fish with olive oil and season with salt and pepper. Place lemon slices in the slits on the top side of the fish. Make a bed of leek greens on a baking sheet. Place the fish on top of the leeks, set aside.
2. Prepare the stuffing: Heat the oven to 375° F. Heat a medium sauté pan over medium heat and sauté the pancetta until lightly browned. Remove the pancetta from the pan and set aside. In the same pan, over medium heat, sauté the butter and sliced leeks, and bell pepper until softened, about 4 minutes. Add the garlic and sauté until fragrant, about 45 seconds. Add the wine and reduce by half. Remove from the heat and fold in the lemon zest, breadcrumbs, Parmigiano-Reggiano, thyme, dill, parsley, pine nuts and season with black pepper.
3. Stuff the fish: Divide the stuffing between the cavities of the fish. Bake until the fish is cooked through and the flesh is opaque, white and firm, about 20 minutes.
4. Plate the fish: Transfer the leeks and fish to a serving platter, garnish with thyme, dill and parsley sprigs.
GRILLED MEDITERRANEAN POMPANO
POMPANO
Makes 2 servings
To ensure grilling success, always start with clean, well-oiled grates. When it comes to grilled fish, the most common mistake is turning the fish before its ready. Flipping the fish too early can cause the skin to stick to the grill. If this happens, just cook a few more minutes until it releases.
2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1 pound each
2 tablespoons olive oil
1 lemon, thinly sliced, plus more for serving
6 sprigs oregano
10 sprigs parsley
6 bay leaves, preferably fresh
Lemon-Oregano Vinaigrette, see recipe
Vegetable oil, for grilling
Kosher salt and freshly ground black pepper, to taste
1. Prepare the grill: Heat a grill to medium-high heat. Brush clean, then oil the grill grates with a towel lightly coated in oil. Use tongs to rub the towel on the grates or lightly brush the grates with oil. Beware of flare ups when you’re oiling the grill.
2. Prepare the fish: Rinse the fish in cold water and pat dry. Make 3 ¼-inch deep diagonal cuts on both sides of the fish. Brush both sides of the fish with olive oil and season with salt and pepper. Fill the cavities with lemon slices, oregano, and parsley. Place bay leaves in the slits on one side of the fish.
3. Grill the fish: Cover the tail of the fish with foil to prevent scorching. Grill the fish until the flesh is opaque, white and flaky, about 5-6 minutes per side.
4. Prepare the fish for plating: Transfer the fish to a serving platter, drizzle with Lemon-Oregano Vinaigrette, and serve with lemon wedges.
Lemon-Oregano Vinaigrette
Makes ¾ cup
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1. Prepare the vinaigrette: Whisk the garlic, oregano, and lemon juice together in a small bowl. Gradually whisk in the olive oil in a steady stream, to form an emulsion, season with salt and pepper. Store refrigerated in a jar or airtight container.
POMPANO CEVICHE “PERUVIAN STYLE”
CEVICHE
Makes 2 servings
This recipe also makes a great appetizer and is perfect for entertaining, as it can be prepared in advance. Ahi amarillo paste, choclo and cancha can be found in Latin markets.
4 skinless Aquaco Farms Florida Pompano fillets, about 4-ounces each
2 tablespoons chopped cilantro, plus more for garnish
1/2 small red onion, thinly sliced
1 small red pepper, seeded and diced
1 tablespoon ahi amarillo paste, or diced serrano peppers
1 cup freshly squeezed lime juice
Boiled Choclo, see recipe, or fresh corn
Boiled Sweet Potatoes, see recipe
Toasted Cancha, see recipe, or corn nuts or any crunchy fried garnish
1 lime, cut into wedges, for serving
Plantain chips, for serving, optional
Kosher salt, to taste
1. Prepare the fish: Cut the fillets into ½-inch cubes and place in a medium non-reactive bowl. Add the cilantro, red onion, red pepper, ahi amarillo paste and lime juice, tossing to combine. Cover and refrigerate for 1 hour, tossing half way through.
2. Assemble the plates: Season the ceviche with salt and divide between two serving bowls. Surround the ceviche with choclo corn and sweet potatoes. Sprinkle with cancha and garnish with cilantro leaves, lime wedges and plantain chips, if desired.
Boiled Choclo
1 ear choclo corn, cut into 4 rounds
1 tablespoon sugar
Kosher salt, to taste
1. Prepare the choclo: Fill a medium sauce pan halfway with water and bring to a boil over high heat. Add the corn and sugar and cook until the corn is tender, about 10 minutes. Drain the corn, season with salt and set aside to cool.
Boiled Sweet Potatoes
2 small sweet potatoes
1 cinnamon stick
1 1-inch knob ginger, sliced
1. Boil the potatoes: Prick the sweet potato skin a few times with a fork. Place sweet potatoes, cinnamon, ginger and enough water to cover in a medium sauce pan over high heat. Bring to a boil and cook until tender, about 5 minutes, depending on the size. A paring knife should pierce the flesh easily when cooked.
2. Prepare the potatoes for plating: Drain the sweet potato and set aside until cool enough to handle. Peel the potatoes and slice in half lengthwise.
Toasted Cancha
Canola or vegetable oil, for toasting
1 cup cancha corn
Kosher salt, to taste
1. Prepare the Cancha: Heat just enough oil to coat the bottom of a medium sauté pan over medium heat. Add the corn and cook, shaking the pan occasionally, until kernels are golden brown and just start to pop. Alternatively, “fry” the cancha in an air fryer after tossing in oil.
2. Cook the Cancha: Cover the pan with a lid and cook, shaking the pan frequently, until the kernels stop popping and are toasted, about 8-10 minutes.
3. Prepare the Cancha for plating: Remove from the heat and season with salt, set aside to cool.
ORANGE TARRAGON POMPANO EN PAPILLOTE
Makes 2 servings
The method of cooking in paper pouches has been popular in culinary circles for centuries. The sealed packets lock in an efficient and aromatic steam to create this wholesome recipe in minimal time. Serve the pompano with a side of couscous or wild rice. If you don’t have parchment paper, use foil.
4 Aquaco Farms Florida Pompano fillets, about 5-ounces each
1 orange, zested and sliced
3 tablespoons unsalted butter, melted
2 sprigs tarragon, leaves picked, plus more for garnish
1 bunch broccolini or bok choy
2 tablespoons dry white wine
¼ cup sliced almonds, toasted
Kosher salt and freshly ground black pepper, to taste
1. Prepare the fish for baking: Heat the oven to 425° F. Remove the tails, rinse the fish in cold water, pat dry and season both sides with salt and pepper.
2. Make the pouches for the pompano: Cut two pieces of parchment paper 18-inces long and fold in half. Place 2 orange slices towards the crease on one half of the paper. Place one fillet, skin side down, on top of the orange slices, brush with butter and sprinkle with a quarter of the tarragon. Top with another fillet, brush with butter and sprinkle with a quarter of the tarragon and a tablespoon of white wine. Place half the broccolini on the side of the fillet, brush with butter and season with salt and pepper. Fold the parchment over and crimp the edges, folding the paper over twice, every inch, to form a tight seal. Repeat the process with the remaining ingredients to make a second pouch, and place parchment packets on a baking sheet. There are great papillote assembly videos on YouTube, just search “papillote”.
3. Bake the fish: Bake until the fish is cooked through and opaque, about 10-12 minutes. Transfer the parchment packets to serving plates. Using kitchen shears or a paring knife cut the parchment packets open. Sprinkle with orange zest, tarragon and almonds.
CRISPY POMPANO WITH THAI CHILE GLAZE
POMPANO
Makes 2 servings
Also known as Pla Rad Prik, this classic Thai dish creates a sweet and spicy sauce that can be adjusted according to personal taste by increasing or decreasing the amount of sugar and chiles.
2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1-pound each
1/2 cup all-purpose flour
Thai Chile Glaze, see recipe
1 scallion, julienned, for serving
1 lime, cut into wedges, for serving
Canola or vegetable oil, for frying
Kosher salt and freshly ground black pepper, to taste
1. Prepare the fish for frying: Place a wire rack on a baking sheet, set aside. Rinse the fish in cold water and pat dry. Make 3 ¼-inch deep diagonal cuts on both sides of the fish. Season both sides of the fish with salt and pepper. Place the flour in a shallow bowl or plate and dredge both sides of the fish making sure the flour gets into the slits. Shake off any excess flour.
2. Fry the fish: Fill a wok or deep pot large enough to hold the fish with 1-inch of oil over medium high heat. Heat the oil to 350°F. Using a pair of tongs, carefully place the fish in the oil and cook until golden brown. Turn the fish over and continue frying until cooked through, about 4 minutes per side. Using tongs and a spatula, carefully remove the fish from the oil and transfer to a baking sheet with a rack to drain any excess oil.
3. To plate the fried fish: Place the pompano on a serving platter, drizzle with Thai Chile Glaze, and garnish with scallions and lime wedges.
Thai Chile Glaze
Makes ½ cup
2 tablespoon canola oil
6 cloves garlic, minced
4 red Thai chiles, thinly sliced, or more to taste
¼ cup palm sugar, or substitute brown sugar, packed
¼ cup tamarind concentrate, or substitute rice wine vinegar
2 tablespoons fish sauce
¼ cup water
1. Prepare the sauce: Heat the oil in a medium sauté pan over medium heat. Sauté the garlic and chiles until the garlic just begins to take on color, about 2 minutes. Add the sugar and stir until dissolved. Add the tamarind, fish sauce and water, stirring to combine. Simmer sauce until slightly thickened, about 4 minutes.
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NOW AVAILABLE AT
Mrs Peters Smoke House
1500 NE Dixie Hwy
Jensen Beach, FL 34957