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By daybreak
Published: June 27, 2007
Updated: April 10, 2009
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Fishermen consider catching Florida pompano both a challenge and an adventure because they are quite fast and put up a good fight. It is exhilarating to watch pompano skip across the surface of Florida's coastal waters as they search for food and evade their predators.

Florida pompano are a member of the jack family (Carangidae) which includes about 140 species world-wide. Pompano and permit are often confused because of their similarities in appearance. Florida pompano have a deep, thin, silvery body with a greenish gray coloration on their back. Permits have silvery colored bodies with an iridescent blue back. They are primarily distinguished from one another by size. Adult pompano usually do not grow any larger than about seven pounds. Permit can weigh more than forty pounds.

Over 300,000 pounds of Florida pompano with a dockside value of almost $1.3 million were commercially harvested in 2005. They can be purchased primarily in local seafood markets.

Pompano are sought by chefs for their unique but mild flavor. This lean fish has a light, firm textured meat. You too can get in on the adventure by including the unique flavor of Florida pompano in your summer menus. Pompano is a nutritional addition to any menu and lends itself to a variety of preparation methods including baking, broiling, grilling, poaching or microwaving.

Here's an excellent recipe guaranteed to spice up one of your summer meals.



Mojo Criollo Pompano



1 cup olive oil

1/3 cup Florida orange juice

1/3 cup Florida key lime juice

8 cloves Florida garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 habanero chile, seeded and minced

1 1/2 tablespoons kosher salt

1 tablespoon sugar

1 Florida pompano, whole and dressed



Mix all ingredients except the pompano together in a blender to create the mojo sauce. Divide and reserve half for basting. Score the pompano's sides with a sharp knife in the thickest areas to allow the absorption of the mojo and to help cook the fish evenly. Brush the prepared pompano with half of the mojo and refrigerate 20 minutes before grilling. Preheat grill. Grill fish over medium heat about 8 minutes on each side or until opaque and flakes easily with a fork. Baste with reserved mojo sauce once or twice on each side while grilling. Yield: 4 servings

Nutritional Value Per Serving: Calories 341, Calories From Fat 280, Total Fat 31g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 14mg, Total Carbohydrates 10g, Protein 6g, Omega 3 Fatty Acid 0.36g

For additional Florida seafood and aquaculture information and recipes, visit www.Fl-Seafood.com .

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