Cumin-crusted Pompano


Chef Roger Brock of Boca West

Country Club, Boca Raton



Chef Brock’s Guest-Worthy Recipe:

Cumin-crusted Pompano with pickled Fireball radish salad and warm Indian River grapefruit vinaigrette


“Pompano is line-caught right off of the coast of Palm Beach County and this fresh fish, topped with a fresh grapefruit vinaigrette, accompanied by pickled radish salad and a crispy boniato cake, is perfect for summer entertaining. You might want to pair the dinner with a sauvignon blanc or a rosé.”


For the Cumin Crust:

8 Pompano filets cleaned and skin off

2 Tbsp toasted cumin seed

3 Tbsp toasted Macadamia nuts

4 Tbsp panko bread crumbs

1 lightly whipped egg white

Fresh ground pepper and sea salt to taste

For the Indian River Grapefruit Vinaigrette:

3 Tbsp finely minced shallots

9 oz juice of ruby red grapefruit (fresh)

1 1/2 tsp grapefruit zest

4 oz + 1 tsp grapeseed oil

1 1/2 oz aged sherry wine vinegar

1 Tbsp turbinado sugar

1 Tbsp chiffonade chives

Fresh ground pink peppercorn and sea salt to taste

For the Crispy Boniato Cake:

12 oz boniato, peeled

3 oz Vidalia onion

1 1/2 Tbsp fresh garlic, finely minced

1 fresh egg

1 each key lime, zested

2 oz all-purpose flour

1 vanilla bean, split and scraped

Grapeseed oil

Fresh ground pepper and sea salt to taste

For the Pickled Radish:

8 Fireball radishes, sliced thin

3 shallots, peeled and sliced thin

18 key limes, juiced and zested

1/2 c white balsamic vinegar

1 c honey

1 Tbsp roasted cumin seeds

1 Tbsp toasted coriander seeds

2 Tbsp sliced jalapeños

For the Pickled Radish Salad:

2 – 3 oz shaved hearts of palm

2 small heads frissee

12 bruleed grapefruit supremes

Small bunch micro cilantro

6 oz pickled radish and shallot


For the Cumin Crust

Over medium heat, toast cumin seeds for three to four minutes and place in spice grinder, grind to fine. In the same pan, over medium heat, toast the Macadamia nuts until golden brown and grind to fine as well. Place the panko crumbs in grinder and pulse to fine. Combine cumin, Macadamia nut, and panko, and mix well. Lightly beat the egg white and, with a brush, lightly coat Pompano filet on one side (not skin side!). Salt and pepper to taste and dust filet with cumin crust mixture.

For the Indian River Grapefruit Vinaigrette:

In a non-reactive saucepan, over medium heat, add one teaspoon grapeseed oil and shallots. Sauté for one to two minutes until translucent. Add sherry wine vinegar and grapefruit juice and zest. Reduce by two-thirds. Remove from heat and stir in turbinado sugar until dissolved. Stir in remaining grapeseed oil and chives. Season with salt and pepper to taste.

For the Crispy Boniato Cake:

Using a grater with medium to large holes, grate the boniato into a bowl. Using the same grater, quickly grate the Vidalia onion as well. Add the garlic and lime zest and mix together. Combine egg and vanilla bean and whisk together completely. Slowly add the whisked egg to boniato mixture until lightly coated (you may not use all egg). Slowly add flour and mix well until combined. Heat grapeseed oil in non-stick sauté pan. Shape the boniato mix into a round form (about four ounces) and sauté on both sides until golden brown. Remove from pan and drain excess oil. Reserve.

For the Pickled Radish:

Bring key lime juice, zest, white balsamic vinegar, and honey to a boil. Place the sliced radish and shallots in a sealable container. Pour the pickling liquid over the radishes and let rest for five minutes and cover to cool. Remove from liquid when cool and refrigerate for use.

For the Pickled Radish Salad:

Toss ingredients for salad together and drizzle with vinaigrette to coat. Use additional vinaigrette to drizzle plate for presentation.

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