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Ale Roasted Pompano with a Cashew Salsa
Pompano is a very rich white flesh fish. Striped bass would be a good substitution for pompano. Either way select fish that are about 1 1/4 -1 1/2 pounds whole. Be sure they are gutted. The striped bass will have to be scaled. Serves 4.
  • 2 whole pompanos
  • 1 cup ale
  • 1/2 cup diced celery
  • 4 sprigs thyme
  • 1/4 teaspoon all spice berries
  • 1 tablespoon salt
  • 1/2 tablespoons black pepper
  • 2 tablespoonolive oil
  • 1/2 cupcashews
  • 1/2 cup diced tomatoes
  • 1/2 cup diced mango
  • 3 tablespoons chopped scallions
  • 3 tablespoons diced jalapenos
  • 1 teaspoon lime juice
  • 2 tablespoons cilantro leaves
To Prepare The Pompano: With a sharp knife score the fish - cutting 3 short 2 inch slits in the flesh. In a large roasting pan combine the ale, celery, thyme, allspice, and 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the pompanos in the pan and drizzle with 1 1/2 tablespoons of olive oil.

To Cook The Fish: Preheat the oven to 375 degrees. Place the pompano roast pan in the oven and bake for 10-12 minutes. Remove from the oven and serve with cashew salsa.

To Prepare The Cashew Salsa: In a stainless steel bowl combine the cashews, tomatoes, mango, scallions, jalapenos, lime juice, cilantro and the remainder of the olive oil, salt and pepper.

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