Baked Pompano in Orange Balsamic Vinaigrette

Pompano is one of my favorite fish species to bake. It does have a high  fat content - as more than half of its calorie breakdown is from fat (with the remainder being composed of protein). But no worries, as most of the fat is unsaturated - the "good type" of fat that is linked to having beneficial effects on cholesterol levels. I love the texture of pompano especially if it's fresh. It is almost creamy, as it kinda melts in your mouth.

I'm lucky that I found a good source for seafood here in St. Louis. My weekend usually includes a stop at the seafood markets along Olive Ave.

It may not sound right, but this is my "happy" place. And oh not just me... just look at how happy my husband is "shrimping", haha.

These days, I am lucky that we could get our hands on live blue crabs...

Or on fresh shrimp.  They are the juiciest, perfect combination of sweet and salty.

And oh, while you get your seafood cleaned, it's a good way to meet new friends.  Would you believe that I met a sweet lady while we were both standing by the cleaning station. We swapped recipes, then our phone numbers. Later that evening, I got a call from her inviting me for dinner.

"It's my birthday and my friends are having a party for me.  Why don't you come so you could meet them?"

How can I say no to a party?  Much more her birthday party... right.

Ok I digress... and before I get any further, let me share with you my fish recipe. But you're going to forgive me for my awful photography.  But oh well, my family devoured it before I could even think about re-taking photos... LOL!

Baked Pompano in Orange Balsamic Vinaigrette

Ingredients:
1 whole pompano (around 2 lbs) cleaned, gills removed
2-3 tbsp balsamic vinegar
1 tbsp orange zest
juice of one orange
salt and pepper
3 tbsp olive oil
5 pcs sliced tomatoes
1 large onion, chopped
2 pieces ginger, pressed

Procedure:

Pre-heat oven at 375 degrees. Wash the fish thoroughly. Pat with paper towel to dry.

To make vinaigrette: Combine the\vinegar, orange juice, salt and pepper in a bowl.  After mixing together, add the oil.  Then add tomatoes, onions, ginger and lemon rind.  Set aside.

Rub the orange balsamic vinaigrette inside and outside of the fish.  Stuff the onions, tomatoes inside the fish belly and put the rest on top and below the fish.  Wrap with foil and cook for 30 minutes.

Remove from the oven and let it sit for 10 minutes before serving.  Enjoy!