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Learn how to make Florida Pompano Almondine
Ingredients (Serves 2–3)
For the Fish
2 Florida pompano fillets (6–8 oz each), skin removed
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour (for light dredging)
2 tablespoons unsalted butter
1 tablespoon olive oil
For the Almondine Sauce
4 tablespoons unsalted butter
⅓ cup sliced almonds
1 tablespoon fresh lemon juice (plus lemon wedges for serving)
1 tablespoon chopped fresh parsley
Optional: 1 tablespoon capers (traditional in some versions)
Preparation
1. Prepare the Florida Pompano Almondine Fillets
Pat the pompano fillets dry with paper towels.
Season both sides lightly with salt and pepper.
Dredge lightly in flour, shaking off any excess—this helps create a delicate crust without overpowering the fish.
2. Sauté the Pompano
Heat a large skillet over medium heat.
Add 2 tablespoons butter and 1 tablespoon olive oil.
When the butter is melted and foaming, add the fillets.
Cook for 3–4 minutes per side, turning once, until golden and just cooked through.
Transfer the fish to a warm plate and loosely tent with foil.
3. Make the Almondine Sauce
Wipe out the skillet if needed, then return it to medium-low heat.
Add 4 tablespoons butter.
Once melted, add the sliced almonds.
Cook, stirring frequently, until almonds are lightly toasted and fragrant, about 2–3 minutes.
Remove from heat and stir in lemon juice, parsley, and capers if using.
4. Serve Your Florida Pompano Almondine
Spoon the warm almondine sauce generously over the pompano.
Serve immediately with lemon wedges on the side.
If you place them in the refrigerator after receiving them, they will be good for 3-5 days. If they go directly into the freezer, they can be saved for months. Think of them like any other frozen seafood item.
We do not recommend leaving the crab in the box once you receive it. Stone crab claws require open air to maintain freshness. If they are in an enclosed box/bag for over 48 hours, the claws will become acidic smelling. We recommend storing the claws in the refrigerator in the open air or the crisper drawer.
No. We do not recommend scoring or pre-cracking stone crab claws, as the meat tends to dry out quickly once cracked.
This depends on the size of the claw. For a more detailed visual look, click here.
Medium claws: 6-7 per pound
Large claws: 4-5 per pound
Jumbo claws: 3 per pound
Colossal: 2 per pound
Mega Colossal: 1 per pound <- These guys are HUGE!!
SALTWATER THAWING BRINE:
You are looking for a ratio of about one-half cups of salt to one gallon of water. Put the container in your fridge or, if you don’t have room in your fridge, use ice bags to keep it cool. Keep in solution overnight for a fresh, just out of the water, taste!
This answer depends on the time of year that they are purchased. At Frenchy’s Seafood Market, our goal is to provide the freshest seafood possible. During the off-season, it is common for us to “Fresh Freeze” the crab after cooking to ensure freshness and preserve the already cooked meat. For thawing instructions, see “How do I thaw frozen Stone Crab claws?”
There are several options for opening stone crab claws. If you click HERE you will find our stone crab cracker. This is an industrial-strength cracker, which assists in opening the toughest shells! This cracker is best used for large quantities of stone crab claws. For smaller amounts, you can simply use the handle of a butter knife to open them. Use this with the same force that one would use to hit a nail with a hammer. Take care not to over crack the claws, as this will cause the shells to become embedded in the claw meat. For the ultimate culinary experience, read our stone crab serving guide for a more in-depth look!
Stone crab claws are similar to shrimp. Some people prefer them cold and dipped in mustard, while others prefer them heated. If you heat them, a quick dip (no more than a minute) in boiling water will bring them up to temperature! If still not sure, check out our stone crab preparation guide!
Yes, Stone Crab are cooked as soon as they are taken off the boats to ensure that the meat does not stick to the shell!
The season begins on October 15 and ends on May 1. During the summer months, we offer a superior quality Stone, frozen at the peak of freshness and arrives at your door ready to eat. For more information check out our Stone Crab Season Guide.
Dive Deeper Into Florida Pompano – Dive Deeper Into Florida Pompano
Dive Deeper Into Florida Pompano – Dive Deeper Into Florida Pompano
Discover why Florida pompano are called the silver surfers of the Emerald Coast. This article explores their unique behavior, coastal habitat, and what makes them such a prized and fascinating fish along Florida’s shores.
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