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.
Lightly dredged in flour and pan fried pattypan squash with garlic and sour cream as a side dish.