Golden pompano is really a special fish with some great properties. It has a nice meaty texture and a clean flavor a little reminiscent of a great wild caught rainbow trout. I can’t get enough of it. The only problem is that it can be difficult to fillet due to its shape. For that reason, I always cook this fish whole. You get a much higher yield and the flavor is more pronounced. I serve them on a plate with a fork for digging the meat . Just rub the fish with salt and pepper. Salt and pepper goes great on all of the oily or fatty fish. I put it on salmon, cobia, halibut, pompano.

source