Comments on: broiled pompano with a compound butter

By: Traci @ Soup of The Day

Traci @ Soup of The Day — Thu, 07 May 2009 06:03:38 +0000

Frozen herbs are right up my alley. I’ve been freezing my own herbs for years, but I don’t have the fancy flash-freezing techniques Thyme, rosemary and bay leaves fare the best. Parsley, basil and cilantro are so-so if they are completely DRY before you chop them (otherwise they clump).

LOVE Meyer lemons. I used to have a tree in the back yard, but a couple years back when southern California got a ton of rain one season, it died. Too much water. Fresh from the tree they were even more amazing – you could just lightly touch them and the amount of oil that came from the skin was just unreal. And the aroma…. tdf!

By: John Jezl

John Jezl — Tue, 05 May 2009 13:43:38 +0000

Am I the only one that noticed that the root of the word “basillyness” is not Basil, but Silly?

By: becky and the beanstock

becky and the beanstock — Tue, 28 Apr 2009 02:33:58 +0000

Pompano is a fish I’ve never met — thanks for the heads, er tails up. I have been hearing about the frozen herbs though — I’m glad to know that you find them fitting. My herbs are finally springing forth in the backyard garden, but I’ll keep them in mind when winter comes again.

By: cook eat FRET - linguini with brocolli rabe, toasted garlic and breadcrumbs

cook eat FRET - linguini with brocolli rabe, toasted garlic and breadcrumbs — Mon, 27 Apr 2009 10:56:20 +0000

[...] zingerman’s ← broiled pompano with a compound butter [...]

By: Peter

Peter — Mon, 27 Apr 2009 00:42:56 +0000

Actually, the basil’s colour holds up frozen AND even after hitting heat, when it usually goes almost black.

Sounds like a good product for those winter herb blues.

By: Marco in Italia

Marco in Italia — Sun, 26 Apr 2009 20:55:51 +0000

This is how I eat on the weeknights! Are you watching me?

By: Marie

Marie — Sat, 25 Apr 2009 01:23:59 +0000

Claudia, I will look for that fish, I never had it!
I love the compound butter, great idea too.

By: zenchef

zenchef — Fri, 24 Apr 2009 02:07:54 +0000

Did i hear.. basillyness. hahaha. Sounds like something i would say. Pompano is great. I had a grilled pompano at Esca recently and it was fabulous. Slap some compound butter on it and i’m in heaven. Nice job!

By: katiek @ kitchensidecar

katiek @ kitchensidecar — Fri, 24 Apr 2009 01:56:31 +0000

Hi there! I have been reading your blog since I stumbled on your mole post a month ago. Really like your blog and your content because it is interesting and you have a point of view.

Compound butter sounds awesome… actually the word compound butter makes me thing of stage makeup of something you would get a home depot, but the idea of it and the flavor it imparts is awesome.

The best part of your post was envisioning the crispy side of the pompano skin.

Katie

By: Lauren

Lauren — Fri, 24 Apr 2009 01:43:27 +0000

that’s a tasty looking dish. simple, but tasty.

By: holiday grinch

holiday grinch — Fri, 24 Apr 2009 01:20:21 +0000

Pompano is THE BEST fish ever. I love pompano soooo much and it’s hard to find. I am going to WF tomorrow!!!!
P.S. Make mine almondine!

By: kristie

kristie — Thu, 23 Apr 2009 22:38:25 +0000

Claudia, tell me–how does one get corporate folk to send them free things to review? Because I’m a sell-out and would happily rave about my free treats.

This is the first I’ve heard of a pompano. Thank you.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Thu, 23 Apr 2009 21:31:33 +0000

I hate it when the fish I want to use isn’t available at WF. I don’t eat fish, so I really don’t know one kind from another. Husband likes certain types of fish, but not others. I’ve basically learned that if the fish is a thick “steak” he won’t like it, so I should stick with buying flat fish. Yes, I actually think in terms of Flat vs. Thick!

This is a nice method of cooking it, which I will have to try when I want to be kind to my beloved seafood-loving husband. I love your butter and I think it would be awesome on all sorts of things (I like the lemon zest in there).

Thanks for the product rec. too. I’ll have to check it out.

By: cookiecrumb

cookiecrumb — Thu, 23 Apr 2009 16:49:46 +0000

Pompano is good. Lucky you there was no bluefish.

By: noble pig

noble pig — Thu, 23 Apr 2009 16:25:33 +0000

I have been wanting to try the frozen herbs for some time now. Glad to hear the flavor is there! I’m going to look for these.

By: SpinachTiger

SpinachTiger — Thu, 23 Apr 2009 13:45:08 +0000

You’re a crackup. Fish, seafood, nashville. It’s our challenge isn’t it, and you did it good! I’ll be growing basil and hand delivering it to this summer, because we always have way too much.
Deal?

By: krysta

krysta — Thu, 23 Apr 2009 04:06:26 +0000

mmm… basillyness… not to be confused with ballsy, which is what i had first thought i saw. basillyness=good… ballsy on fish= not so much.

By: maris

maris — Thu, 23 Apr 2009 03:11:13 +0000

I’ve never had pompano and never thought to broil most fish. Seafood is the one area I’ve never ventured into and I must admit I’m a little intimidated!

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 23 Apr 2009 03:08:07 +0000

I totally agree on dried basil and parsley. I never got why people bought it. Love the idea of the frozen stuff though since I usually only need a bit and the fresh kind spoils so quickly.

By: Jennifer Hess

Jennifer Hess — Wed, 22 Apr 2009 19:14:43 +0000

Now *that’s* how to do fast food. Beautiful.

By: Robert

Robert — Wed, 22 Apr 2009 18:54:38 +0000

Fret,

Dont believe you can improve on that dish, maybe fight the fish out of the water. Pompano is a favorite here.

BTW, Mullet is actually a direct exchange for Bluefish. I’ll remember that the gulf is “not too far from here”.

By: Melissa

Melissa — Wed, 22 Apr 2009 17:11:03 +0000

Co-fish! I love you both.

And basillyness can totally be a word. Steve and I have our own language and that will totally go in our dictionary.

More beautiful, wonderful fish (and I love pompano!). I’ve been craving fish lately. Robin and I have that same book, that Fish Without a Doubt, and it has lovely compound butters and sauces in the back, including this one. I need to get on that.

By: codfish

codfish — Wed, 22 Apr 2009 15:39:55 +0000

And I mean to name myself codfish, not cofish, but let’s just pretend I named myself co-fish to celebrate our enjoying the same dish.

By: cofish

cofish — Wed, 22 Apr 2009 15:38:52 +0000

You have nerves of steel, woman, to go so butter-less on your plate. Bravo.

Glad you liked the broiling. I haven’t seen any pompano around here, but I imagine it’s a great sub for bluefish. Looks similar.

By: Julia

Julia — Wed, 22 Apr 2009 14:57:51 +0000

I love pompano! And so jealous you have it at your whole foods.

I’m intrigued by the frozen herbs. I haven’t seen them in the markets… I’ve been freezing basil and mint in ice cube trays, but I could be swayed by the large variety.