Smoked Pompano Bourgeois Recipe
House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pompano
Clean and gut the pompano if not already done. Rinse it under cold water and pat dry with paper towels. Rub the fish inside and out with olive oil, then season generously with salt and black pepper.
- 2
- 3
Smoke the Fish
Place the prepared pompano on the smoker rack. Smoke the fish for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the flesh is flaky.
- 4
Prepare the Garnish
While the fish is smoking, finely chop the red onion and mix it with the capers in a small bowl. Set aside.
- 5
Serve
Once the pompano is done, remove it from the smoker and let it rest for a few minutes. Serve with a generous dollop of sour cream, the caper and onion mixture, and lemon wedges on the side.
