As the weather cools, it’s a great time to thaw out those fish caught in the summer and fall, then get them on the grill. In this Backyard Life Video, watch as Prime Cuts host chef David Bancroft and guest chef Rob McDaniel take a deeper dive into the prep for the grilled pompano recipe featured in the Prime Cuts series.
Follow these prep and cooking steps to re-create McDaniel’s awesome grilled pompano recipe featuring pickled peppers and herb breadcrumbs!
1. Prepare The Breadcrumbs
Print BREADING Ingredients
Ciabatta bread
Stick butter
Clove garlic (pressed)
Parsley (chopped)
Chives (finely sliced)
Breadcrumb Process
- Grind ciabatta bread into fine pieces.
- Melt butter and mix in pressed garlic. Mix in ground ciabatta pieces until thoroughly coated and bake.
- Combine chopped parsley, chives, and toasted breadcrumbs in a mixing bowl. Zest in 1 lemon.
- Return to oven and bake until lightly crisp.
2. Prepare the Pickled Peppers
Pickled Pepper Process
- Slice onion into thin slices.
- Cover with your favorite pickled peppers.
- Stir mixture together and warm over medium heat.
3. Prep the Pompano for Grilling
To start, clean and fillet your Pompano. Then, apply a light coat of peanut oil, salt, and pepper to both sides. But, McDaniel cautions against applying too much, as doing so will lead to your fish tasting like burnt oil.
Heat your grill to 600 degrees. (For this dish, McDaniel opts for a Big Green Egg—not a traditional gas or charcoal grill.)
Place your fillets skin-side down on the grill. Don’t overthink things or panic. Let patience take over. Allow the fillets to cook until they’re nice and crispy on one side (essentially, the whole way through on the skin side) to achieve nice grilled char marks. Once the scales and skin are nice and crispy, flip and allow the flesh side to briefly cook. Then, remove the Pompano from the grill and allow it to rest while you prepare the other ingredients for your final plate-up.
Next, ready your pre-toasted breadcrumbs. (McDaniel opts for ones made from ciabatta bread for this recipe.) Jump to Recipe
4. Plate Your Grilled Pompano
Now, it’s time to add your pre-pickled peppers. (McDaniel uses a variety of in-season peppers like aji dulce, Jimmy Nardello and jalapenos. He also adds a little fresh garlic and red onion for this recipe.)
Prepare your final grilled Pompano dish by lining the bottom of your plate with pickled peppers. Then, place a healthy portion of breadcrumbs on top of your Pompano before placing it atop your pickled peppers.
And, there you have it—one heck of a Pompano recipe that’ll knock the chill off any fall night! Settle in for a crisp and cool evening and get ready to enjoy this delicious grilled pompano. And, it’s made all the better with a spicy kick of peppers and a savory, breadcrumb crunch.
