Steamed Citrus Pompano
I am absolutely in love with citrus this time of year! Citrus always helps to brighten dishes, deliver a fresh taste and helps simple meals become outstanding meals. This recipe for Steamed Citrus Pompano is a simple recipe that you can recreate with whole fish or fillets very easily. Pompano is a white flesh fish that I personally enjoy better than Tilapia. This recipe is also great with halibut, swordfish, even salmon.
Check out a similar recipe I created for Cookmore.com by Kenmore
- 2 whole pompano – or 4 fillets
- 1 red bell pepper – sliced
- Lemon slices
- A bunch of thyme leaves
- 1 red or Spanish onion – sliced
- 2 1/2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
Heat the oven to 375 degrees Fahrenheit.
Line a cookie sheet with wax paper and place the cleaned pompano on the sheet. Season each interior of the fish with 1 teaspoon of salt and stuff each fish with lemon, peppers, onions and thyme. If you are working with fillets, simple place all the vegetables and herbs on top of the fish.
Put the rest of the vegetables and thyme leaves around the fish. Drizzle the fish with olive oil, vinegar and soy sauce and season with the remaining salt and red pepper flakes.
Take another sheet of wax paper and crimp the edges closed and put in the over for 25 minutes.
After 25-30 mintues, take the fish out and let it cool. Slowly open the package, being careful not to burn yourself with the steam and serve.