This South Walton favorite named for a couple of pets serves fresh seafood dishes that never make it to a doggie bag. Its menu changes often to reflect the seasonal local catch. In the winter and early spring, Pompano is a popular fish. Former Chef Edward Reese shares how to turn the fish into a delicacy not just for the mouth, but the eyes as well. (If you’re too squeamish to cut off fins and tail, ask someone behind the seafood counter to do it for you.)
Whole Roasted Pompano with an Orange, Fennel, Basil and Blue Crab Salad
1 ¼ lb. pompano
1 each lemon
4 sprigs of thyme
1 tbsp cracked white pepper
1 tbsp kosher salt
When prepping the Pompano, cut off all fins and tail. Season the belly with salt and Pepper. Slice the lemon in circles. Stuff the fish with the lemon and thyme. Drizzle with extra virgin olive oil
When cooking, roast in a roasting pan filled with Rock Salt at 400 degrees for 18 min.
2 oz. picked jumbo lump blue crab meat
When preparing the salad, mix all ingredients in large bowl. And top the Pompano with the Salad. Serve with steamed potatoes and haricot verts on the side.