Roasted Whole Pom­pano

With blis­tered cherry toma­toes, pep­pers and olives

Saltwater Sportsman - - Angler’s Galley - By James Petrakis

Pom­pano, fa­mil­iar quarry of surf fish­er­men and an­glers scour­ing the grass flats and passes or in­lets of the Gulf of Mex­ico and South At­lantic coasts, pro­vides un­matched qual­ity, del­i­cacy and fla­vor on the ta­ble. Larger spec­i­mens are pre­ferred for this sim­ple prepa­ra­tion, but it also works well with smaller fish, which may be served whole.

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