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Cooking the Gulf's 'other' fish

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See larger Captain Steve Sorbara putting fresh caught Pompano fish on his Big Green Egg grill. The Pompano has been marinating in Olive Oil, fresh chopped garlic, spices and a hint of limejuice for over a half an hour. Sorbara has been fishing the waters off of Naples for fifteen years and cooks at home the grill at least five nights a week. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.

Photo by KELLI STANKO

Captain Steve Sorbara putting fresh caught Pompano fish on his Big Green Egg grill. The Pompano has been marinating in Olive Oil, fresh chopped garlic, spices and a hint of limejuice for over a half an hour. Sorbara has been fishing the waters off of Naples for fifteen years and cooks at home the grill at least five nights a week. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.

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  • Previous
  • 1 of 9
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  • Captain Steve Sorbara putting fresh caught Pompano fish on his Big Green Egg grill. The Pompano has been marinating in Olive Oil, fresh chopped garlic, spices and a hint of limejuice for over a half an hour. Sorbara has been fishing the waters off of Naples for fifteen years and cooks at home the grill at least five nights a week. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Using his own recipe captain Steve Sorbara cooked up fresh caught Pompano fish, that he caught just days earlier marinated in Olive Oil, fresh chopped garlic, spices and a hint of lime juice, served with grilled asparagus, and yellow rice. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Using his own recipe captain Steve Sorbara cooked up fresh caught Pompano fish, that he caught just days earlier marinated in Olive Oil, fresh chopped garlic, spices and a hint of lime juice, served with grilled asparagus, and yellow rice. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Grilling fresh Pompano fish, Capt. Steve Sorbara caught just days earlier out in the Gulf of Mexico with fresh asparagus. Sorbara grills almost every night using fish he has cough with a number of his own recipes. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Grilling fresh Pompano fish, Capt. Steve Sorbara caught just days earlier out in the Gulf of Mexico with fresh asparagus. Sorbara grills almost every night using fish he has cough with a number of his own recipes. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Grilling fresh Pompano fish, Capt. Steve Sorbara caught just days earlier out in the Gulf of Mexico with fresh asparagus. Sorbara grills almost every night using fish he has cough with a number of his own recipes. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Tending to his Pompano fish grilling on a Big Green Egg grill, Capt. Steve Sorbara grills outside of his home at least five nights a week. Sorbara prefers cooking on the Big Green Egg Grill because the temperature gets hot and stays at a constant temperature for a long period of time. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Tending to his Pompano fish grilling on a Big Green Egg grill, Capt. Steve Sorbara grills outside of his home at least five nights a week. Sorbara prefers cooking on the Big Green Egg Grill because the temperature gets hot and stays at a constant temperature for a long period of time. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.
  • Tending to his Pompano fish grilling on a Big Green Egg grill, Capt. Steve Sorbara grills outside of his home at least five nights a week. Sorbara prefers cooking on the Big Green Egg Grill because the temperature gets hot and stays at a constant temperature for a long period of time. Photographed on September 28, 2009. Kelli Stanko/Special to the Daily News.

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