1. If my husband ever divorces me, he will always remember my broiled pompano fish (I already posted about pompano here and here).
    • Score the sides of the pompano with diagonal cuts to the bone.
    • Bend the pompano slightly so the slits open up a little. Drizzle olive oil, freshly squeezed lemon juice, salt, black pepper & chili powder onto the pompano as you are bending the slits open. Do this on both sides and rub it with your hand so the olive oil & seasonings get pushed into the slits.
    • Broil/grill the pompano about 10 - 15 minutes. Fish is done when the meat flakes with a fork.
  2. Lightly dredged in flour and pan fried pattypan squash with garlic and sour cream as a side dish.