Baked Whole Pompano Grigliata on Sea Salt
On occasion the International Market will feature a fish not so commonly available in the region.
Today’s fish is Pompano.
Many times foods are identified based on how they are sold, where they come from, or even what they are named by a cultural community.
The appearance is that this is a Florida Pompano. As is commonly the norm in international markets a named origin was not indicated either way on the black marker labeled cardboard square attached to the metal clip holder set in a large rectangular tub of ice of the fish section.
Along with the Baked Whole Pompano cooked on sea salt we have Grigliata.
The word ‘Grigliata’ in Italian actually means to grill. Grilling meats or foods. A combination of grilled foods.
And yet we have another name for ‘Grigliata’ today. A grinder bottle whose namesake from Dean and DeLucca in New York provides an intoxicating mix of a delightfully scented spice combination whose mix enhances foods with a unique, distinctive flavor.
Perhaps the created intention was meant for grinding upon grilled foods.
Clean tasting and simple Baked Whole Pompano Grigliata on Sea Salt is a tasty pick, especially if the not so commonly available Pompano fish makes an appearance in a big tub of ice at the fish section of your market.
Baked Whole Pompano Grigliata on Sea Salt
Ingredients
- 2 whole fresh Pompano, approximately 2 1/2 pounds, gently gutted from underside, tail and head left on
- 4 teaspoons Boschetto Grigliata grinder spice blend, available at Dean and DeLucca and gourmet specialty stores, or follow the spice mixture below
- 4 tablespoons olive oil
- 4 tablespoons fresh chopped parsley
- coarse sea salt, enough to cover the bottom of a large round cast iron pan
- 2 small pink grapefruits, quartered
- Spice Mixture for Grigliata
- 2 teaspoons coarse sea salt
- 1/4 teaspoon juniper berries
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon pink peppercorns
- 2 bay leaves, crumbled
- 2 small pinches of ground cinnamon
Instructions
- Preparing the Spice Mixture, if not using a pre-made Grigliata spice blend: In the bowl of a spice grinder, pulse the spice mixture to a light texture. Remove mixture from grinder and stir through the ground cinnamon
- Preheat oven to 425 degrees. Pat Pompano dry using paper towels. Heat large cast iron pan in oven for ten minutes, carefully remove pan from oven using a heavy oven mitt and set on top of a burner. Pour in enough coarse sea salt to cover the bottom of the heated pan. Set the Pompanos on top. Brush the olive oil all across the top of both Pompano fish then sprinkle well to cover with the spice mixture. Place fish into oven and cook for thirty-five minutes, reduce temperature to 350 degrees and cook another ten to fifteen minutes. Check that skin removes easily and the meat is tender white with clear juices, easily flaked. Squeeze three of the quartered pink grapefruits over the top the cooked fish
- Serve remaining grapefruit quarters alongside the cooked fish
- Garnish with fresh chopped parsley
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