Prepare Your Gulf Coast Catch
Pompano
Recipes
Florida Pompano is widely considered one of the best eating fish in the Gulf of Mexico, prized for its rich flavor and tender texture. Often caught inshore along the beaches of Destin and 30A, it’s perfect for simple, high-quality meals with minimal ingredients.
Grilled Pompano with Lemon-Garlic Butter & Herbs
Ingredients
2 whole pompano (cleaned and scaled)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 lemon, sliced
fresh parsley
fresh thyme
Lemon-Garlic Butter4 tbsp butter
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped parsley
pinch salt
Instructions
Preheat grill to 400–425°F and lightly oil the grates.
Rinse and pat the pompano dry. Make 2–3 shallow cuts on each side of the fish.
Brush both sides with olive oil and season with salt, pepper, paprika, garlic powder, and onion powder.
Stuff the cavity of each fish with lemon slices, parsley, and thyme.
Place the fish on the grill and cook 5–6 minutes per side, flipping once, until the flesh flakes easily.
In a small pan, melt butter over low heat. Add garlic and cook 30 seconds.
Stir in lemon juice, lemon zest, parsley, and a pinch of salt.
Spoon the warm lemon-garlic butter over the grilled pompano and serve with extra lemon wedges.
Grilled Mediterranean Pompano
Ingredients
2 whole Florida pompano, cleaned and gutted, about 1 pound each
2 tablespoons olive oil
1 lemon, thinly sliced, plus more for garnish
6 sprigs oregano
10 sprigs parsley
6 bay leaves, preferably fresh
Vegetable oil, for grilling
Kosher salt and freshly ground black pepper, to taste
Lemon-Oregano Vinaigrette
2 cloves garlic, minced
1 teaspoon dried oregano
¼ cup freshly squeezed lemon juice
½ cup olive oil
Instructions
Prepare the grill: Heat a grill to medium-high heat. Brush clean, then oil the grill grates with a towel lightly coated in oil. Use tongs to rub the towel on the grates or lightly brush the grates with oil. Beware of flareups when you’re oiling the grill.
Prepare the fish: Rinse the fish in cold water and pat dry. Make 3¼-inch deep diagonal cuts on both sides of the fish. Brush both sides of the fish with olive oil and season with salt and pepper. Fill the cavities with lemon slices, oregano and parsley. Place bay leaves in the slits on one side of the fish.
Grill the fish: Cover the tail of the fish with foil to prevent scorching. Grill the fish until the flesh is opaque, white and flaky, about 5-6 minutes per side.
Prepare the vinaigrette: Whisk garlic, oregano and lemon juice together in a small bowl. Gradually whisk in the olive oil in a steady stream, to form an emulsion. Season with salt and pepper. Store refrigerated in a jar or airtight container.
Prepare the fish for plating: Transfer the fish to a serving platter, drizzle with Lemon-Oregano Vinaigrette, and serve with lemon wedges.
Looking for more Gulf Coast seafood ideas?
Explore more fresh catch recipes featuring species commonly caught around 30A, Destin, and Panama City Beach.
There Are Many More Fish Out There.
Other Gulf Species You Might Catch
The species you target will depend on the type of trip and the time of year. Inshore trips commonly include redfish, trout, and flounder, while offshore trips may target snapper, mahi mahi, and other larger species. We always focus on what is biting best to give you the most productive experience possible.
Scalable. Flexible. Fun.
Ready to Get on the Water?
Choose your trip, pick your date, and get ready for a fishing experience that’s easy, exciting, and memorable. Whether you’re visiting for the first time or returning again, we’ll make sure your time on the water is well spent.