Taste The Outdoors
African Pompano Crudo
African Pompano Crudo with lemon caper marinade by Chris Parthemore
3T minced shallot or sweet onion
1T minced parsley
1t minced capers
¼ cup fresh lemon juiced
2T honey
1T minced parsley
1t minced capers
¼ cup fresh lemon juiced
2T honey
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1 pound fresh African Pompano loin
1 pound fresh African Pompano loin
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½ cup of virgin olive oil
Salt/ pepper to taste
French baguette sliced and grilled
Arugula to garnish
Combine first 6 ingredients in a bowl and mix well with whisk. Then slowly whisk in olive oil. Add salt and pepper to taste.
Slice fish ¼ inch thick against the grain. Lightly salt. Pour marinade over and serve with grilled baguette and arugula.
Salt/ pepper to taste
French baguette sliced and grilled
Arugula to garnish
Combine first 6 ingredients in a bowl and mix well with whisk. Then slowly whisk in olive oil. Add salt and pepper to taste.
Slice fish ¼ inch thick against the grain. Lightly salt. Pour marinade over and serve with grilled baguette and arugula.
“One of my favorite fish to eat and catch down here in the Florida Keys. These fish are powerful fighters and another great eating fish from the Jack family. They have beautiful silver, blue and purple hues and can grow as large as 50 pounds.
The name was derived from the origin of their first classification off the coast of Africa but are found world wide in sub tropical waters.
Here on the keys I find them sporadically around deeper reefs, wrecks and ledges. We have caught most larger ones during the fall and winter months. Drifting live baits like pilchards, pin fish and even blue runners around wrecks and structure 80 to 200 ft deep.
This fish is great grilled, sauteed and blackened but our favorite is Sashimi or crudo. Enjoy!”
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