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Rum Braised Pompano with Celery,
Thyme and Allspice

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Rum Braised Pompano with Celery,
Thyme and Allspice

Chef Allen Susser of Chef Allen's Restaurant, North Miami Beach

(Recipe courtesy All-Clad)

"The silvery-skinned, tasty and rather expensive pompano is one of Chef Allen Susser's favorite fish, readily available at fish markets from October to May in Florida. Other good substitutes to pompano for this flavorful recipe include snapper, mackerel or striped bass."

2 whole, cleaned pompano (2 pounds each)
2 large limes, juiced and zested
4 ounces spiced rum
1/2 cup finely diced Spanish onion
1/2 cup finely diced celery
2 sprigs fresh thyme
1 teaspoon allspice seed
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/4 cup pine nuts
2 teaspoons diced scallions

Wash fish in cold water and drain. Score flesh 3 times on each side (approximately 1/2 inch deep and 3 inches wide). In a stainless steel mixing bowl, combine lime juice, rum, onion, celery, thyme, allspice, 3 tablespoons of the olive oil, salt and pepper. Pour this marinade over fish and rub into the flesh. Marinate for 30 minutes.
Preheat oven to 400 degrees F. Place the marinated fish into the All-Clad "Braiser" pan with all marinade liquid. While cooking, moisten the fish with the marinade every 3 minutes for approximately 8 to 10 minutes, or until the flesh begins to flake to the bone. Remove from the oven.
In a small bowl, combine lime zests and pine nuts with the remaining olive oil. Bake the mixture in a small oven-proof dish or pan for 2 to 3 minutes, or until lightly colored and aromatic. Serve fish with its marinade, and garnished with scallions an the pine nuts mixture. Makes 4 servings.