Salt Crusted Pompano N corn onna cob on the Weber!

[Mark R]

Pompano with the fins trimmed off and Salt lined the bottom. Bunch of fresh thyme in the belly.


All covered up with salt and ready to go!


On to the "Pizza" Weber @400° for 30 minutes.


And out the Weber, pic of corn on the grill didn't come out.


Breaking the "crust".


And plated, not a great pic buttttt! (Note to self, next time do not score the fish!)Was tasty but pretty salty, my bad - should have left the skin intact! Oh, with Cheese Grits!

[HawgHeaven]

Well, I'd hit that! I've never had Pompano before... just not around these parts. And yup, I think yer onto something by NOT scoring the skin...

[SMOKE FREAK]

Yeah I cant catch fish like that here in Kansas

I bet it was good eating for sure...

[BYBBQ]

Looks like some good eats.

[Bearcarver]

Too Salty might not be good, especially for me.

However that Plate looks Outstanding!!!-----

Bear

[Mark R]

A little side note to this, and another note to meself, DO NOT LEAVE THE SALTED PAN OUT ON THE COUNTER OVERNIGHT! My female weimaraner got in to the pan last night, she been throwing up all day. Not even trying to get outside. giving her lots of water, lots.....and cleaning up. Again.

[HawgHeaven]

A little side note to this, and another note to meself, DO NOT LEAVE THE SALTED PAN OUT ON THE COUNTER OVERNIGHT! My female weimaraner got in to the pan last night, she been throwing up all day. Not even trying to get outside. giving her lots of water, lots.....and cleaning up. Again.

Oh major yuck! Hope she gonna be okay!

[jwbtulsa]

Yeah I cant catch fish like that here in Kansas



I bet it was good eating for sure...

There are fish in Kansas?

[Abelman]

Mark, I like what you tried there. Pomps are great eating. Learned that from my grandfather.

As for the salt, you're right on the scoring. Actually caught up with an Alton Brown show the other night where he did a striper in salt. One day I will try it but he was careful to say it only works on certain fish.

In any event, for effort and truthfulness.

[Mark R]

Well, I'd hit that! I've never had Pompano before... just not around these parts. And yup, I think yer onto something by NOT scoring the skin...

Pompano is delirious, I just messed up. Got my recipes mixed up in me head, have another one for baked pompano without salt.

Yeah I cant catch fish like that here in Kansas

I bet it was good eating for sure...

You have fish in Kansas? I don't think they go much farther North. Yup, Good eats!

Looks like some good eats.

Thanks Jim.

Too Salty might not be good, especially for me.

However that Plate looks Outstanding!!!-----

Bear

Was way too salty for me much less you! Thanks!

Oh major yuck! Hope she gonna be okay!

She better now, I should know better. Her head is bout counter high so anything that smells like food is fair game....she paid for it this morning! She drank a lot of water and went out a lot, sleeping now.

Mark, I like what you tried there. Pomps are great eating. Learned that from my grandfather.

As for the salt, you're right on the scoring. Actually caught up with an Alton Brown show the other night where he did a striper in salt. One day I will try it but he was careful to say it only works on certain fish.

In any event, for effort and truthfulness.

I've seen flounder, redfish, pompano and striper salt crusted. Usually really good.... Thanks Pete!

[HawgHeaven]

I've seen flounder, redfish, pompano and striper salt crusted. Usually really good.... Thanks Pete!

I've had striper cooked that way... really good. I've never cooked fish with that method... I'll bet bluefish would be good cooked that way... they are plentiful up here, as are flounder and stripers. Hmmmm....

[Mark R]

1 whole 3-pound fish such as snapper, bream, sea bass or porgy
4 egg whites
2 cups kosher salt
1 bunch fresh thyme
4 tablespoons extra virgin olive oil
1 lemon, cut into wedges

Directions

Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.


Recipe Courtesy of Mario Batali

[Fishawn]

Looks good from here Mark Daddy

Hope yoir dog gets healed up.

[SMOKE FREAK]

Well we have fish in Kansas...Just not ones like that

[Mark R]

Well we have fish in Kansas...Just not ones like that

That swim...in water???? Naaaa, you got cornfish, they swim in a ball jar!