There is only one way to cook Pompano and that is to broil it and serve with a Sauce a la Maitre d’Hotel.
To broil the Pompano, split the Fish in the middle of the back if the Fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed with a little sweet oil. Put the Pompano on the broiler and see that it is browned well on both sides, using always the double wire broiler. When done, place in a heated dish (heat by placing in a bain-marie or hot-water bath and dry thoroughly). Butter the Fish nicely and squeeze the juice of a lemon on it. Garnish with parsley and sliced lemon and serve with a Sauce a la Maitre d’Hotel. You will have a dish that a king might envy.