Broiled Whole Pompano

For each serving, tub 1 to 1-1/2 lb. Fish with melted butter, salt, freshly ground black pepper and a little cayenne. Cut two or three gashes with a sharp knife on each side of the pompano. Place it in a well-buttered individual metal sizzle platter (or broiler pan) and put it under the broiler flame for 8 to 10 minutes. Turn it over and broil on the other side. The fish is done when the flesh flakes when tested with a fork.

Broiled Pompano Fillets

Rub the fillets with melted butter, salt, freshly ground black pepper and a little cayenne. Place skin side up on butter sizzle platters (or broiler pan), and broil for 3 to 4 minutes. Flip with a spatula and broil the other side. The cooking time depends on the thickness of the fillets, but be careful not to overcook them. The fillets are done when the flesh flakes easily when tested with a fork.