You can simply bake, broil or grill pompano hole or fillets and use the seasonings you like but my favorite is to stuff it with oyster dressing and bake the pompano whole.
I leave the head on the fish so that it will hold more stuffing. To clean the fish, I cut along the stomach up to the lower lip without splitting the lip and remove the gills and stomach. Eyes and fins are optional but leave the skin on. Wash the fish well and salt the inside. Stuff the fish well and cook until dune but do not over cook.
OYSTER BREAD DRESSING
Enough for a 4-pound fish or the crop of a turkey.
6 tablespoons butter.
Sauté in the butter until brown:
1/4 cup chopped onion
1 tablespoon chopped parsley.
2 cups dry bread crumbs.
1 cup whole or chopped oysters: 1/2 pint.
3/4 teaspoon salt.
1/4 teaspoon paprika.
2 tablespoons capers.
1/2 cup drained chopped spinach.