Smoked Pompano Recipe

Inspired by Arnaud's

Time2h

Serves4

House hickory smoked Gulf pompano accompanied by sour cream, capers and onions

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Smoked Pompano

Selected to serve

Woodinville Whiskey Sour

Woodinville bourbon, toasted Applewood staves, homemade sour, raw egg white

rich · tangy · smooth

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Prepare the Pompano

Clean the pompano, removing any entrails, and rinse it under cold water. Pat it dry with paper towels.

Season

Rub the exterior and cavity of the fish with salt and black pepper to taste.

Prepare the Smoker

Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker according to the manufacturer's instructions.

Smoke the Fish

Place the soaked hickory wood chips in the smoker. Once the smoker is ready, place the pompano on the grill rack and smoke for about 1 to 1.5 hours, or until the fish flakes easily with a fork.

Prepare the Toppings

While the fish is smoking, finely chop the onion and mix it with the sour cream and capers in a bowl.

Serve

Once the fish is done, remove it from the smoker and let it rest for a few minutes. Serve the smoked pompano with the sour cream mixture and lemon wedges on the side.