Al's...." Brawled" Pompano Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pompano filays, butta, evahglades seasonin',galic and papariker.( salt and peppah cain be used instead of evahglades in a painch ).
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Directions: |
Directions:Position brawlah rack sose ya fil-as isa gonna be about ten inches from the heatin' elements an' turn the thing on! Now ya lay some fole down on ya brawlin' pan and smoooth it on down nice an' flat (lessen o course ya gotsa empty pie tin which is actually betta). Ok- rub sum butta on the fole (or tin) nice an' thick like an don't be bashful about it, and then sprankle abouta tablespoon of wata on too. Lay them fil-a's skin -side down or meat-side up in ya brawlin' pan, then mist or sprankle them with just a little wata, an' then sprankle on some evahglades, an' maybe some galic too if ya like it. Undah the brawlah now fo' maybe 9 o' 12 minutes (dependin of course on the size of the fish) but,but keep yo' eye on it now 'cause at the very first sign of it tarnin' brown pull it on outta theah an' cut a slab of butta about three kawtahs of an inch thick. Poke that slab of butta with a fawk an' slather it all ovah that fish, an' it's gonna smell so good that ya gonna want ta take ya a bite outa it but don't ya do it! Instead, sprankle a little paparikar on an' push it on back under that brawlah for just one mo' minute! Afta that one minute has gone by, take it on out an' put it on top o the stove. Now gitcha the widest spatula that that ya own an' wiggle it undah that skin an' trow it (the fish) on a warm plate (trow the spatula in the sink). Slap some rice, or some peas, or some carrots, or whatevah else ya like on that plate, an' trow some fish on some plates for all your guests too but it's ok ta letum git they own veggies. Don't foget the cawn breat, but most important--thank the Good Lawd fo tha goodest fish that evah swam the Guff o Mexico or the Atlantic. AHMEN! Now go ahead and eat it up! |
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Number Of
Servings:How hungry are ya? |
Preparation
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Preparation
Time:Maybe twenty minutes-Relax! |
Personal
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Personal
Notes: Pompano are sold whole, by the pound, and then filleted. A small pompano (1) pound=1 person but can feed 2 if thats all ya got. There are 2 sides to every fish.A three pound fish between 2 people is better,but can feed three or four because there is a slab above and below the lateral line. The skin is always left on pompano with the lateral line carefully cut out and removed without cutting through the skin thereby keeping both upper and lower hemispheres attached to the full side of skin.Cooked properly, the meat can be easily slid off the skin with a fork as you eat.The skin is probably nutritious and all but you don't wanna eat that mess! Feed it to the dawg or the cat! They gonna love it, and they gonna love you too fo' rememberin' your best friend an' they gonna suck it down so fast anyways, they gonna think ya done gave 'em the best part!
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