best way to cook pompano?

BLACKENED POMPANO

6 fresh pompano fillets

3 sticks of unsalted butter, melted

K-PAULS SEASONING MIX:

1 tbsp. sweet paprika

2 1/2 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground red pepper (preferably cayenne)

3/4 tsp. white pepper

3/4 tsp. black pepper

1/2 tsp. dried thyme leaves

1/2 tsp. dried oregano leaves

Thoroughly combine ingredients for seasoning mix in a small bowl. Unused mixture can be stored in empty spice jar. Dip each fillet in melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on skinless side of fillets, patting it in by hand. Place fillets skin side down in white hot cast iron skillet on outdoor grill. Pour one teaspoon of melted butter on top of each fillet. Cooking must be done outdoors because of extreme smoke from skillet. Once skin side has been blackened. Redfish and snook are also excellent blackened, but their fillets must be skinned before cooking and both sides sprinkled generously with seasoning mix.

OR

POMPANO IN PARCHMENT

Pompano filets

2 carrots, peeled & cut into matchsticks

2 stalks celery, peeled & cut into matchsticks

1 leek, washed & shredded

2 tbsp. butter

2 tbsp. white wine

Salt & pepper

1 tsp. thyme

1 tsp. parsley, chopped

2 sm. bay leaves

Place carrots in small casserole with 2 tablespoons water, cover and cook 2 minutes on high. Add celery and cook 2 more minutes; add leeks and cook 1 minute more.

Place each filet on a parchment sheet. Salt and pepper. Put vegetables over fish. Put butter and wine on top. Cover with bay leaves and seal the parcel. Cook on high for 9 minutes. Let stand 3 minutes before serving.

JM

saute in garlic and butter with a little olive oil and some lemon

This looks yummy. http://www.shallowwaterangler.com/extra/0812_cooki...