To me, Pompano has a very distinctive nutty taste that makes it different from other fish. Because of this, I really don't like to use anything which covers up that unique flavor. I either grill or broil it with a light basting of lemon butter. It is a really good eating fish. When I lived in New Orleans, I once ate "Pompano En Papier" at the Ponchatrain Hotel. It was prepared in a special cooking parchment paper with a white wine & butter sauce. Really good, but I wouldn't trust myself cooking with paper. I would probably have the fire department on the way before it was done.