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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Pompano Salad

2 pounds skinless pompano fillets
1/4 cup olive oil
1/4 cup green onions, chopped
3 tablespoons wine vinegar
2 tablespoons capers
3 cloves garlic, minced
2 teaspoons cilantro, chopped
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon white pepper
  salad greens
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat for 3-5 minutes or until fish flakes easily with a fork. Remove from heat and transfer to a cool plate; set aside. Combine remaining ingredients, except salad greens. Mix well and put in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly; chill 2 hours. Remove fish from marinade and arrange on salad greens.

6 servings

Nutritional Value Per Serving
Calories 220, Calories From Fat 90, Total Fat 11.5g, Saturated Fat 3g, Cholesterol 70mg, Total Carbohydrate 2g, Protein 28g.

Look for "Fresh from Florida" ingredients at your grocery store.

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