So this issue offers a coastal feast keyed to the warmer months. Fish or shellfish that aren't iced immediately do not make our table, and this is a health measure during the hot, humid months. Fresh herbs work better too. We grow as many of our own herbs as possible. When we buy herbs we either buy them from bulk containers at co-ops or country stores where we can sniff, finger and taste before we buy, or we make sure that bottled spices that are supposed to look green haven't turned brown.
Quality extends to other ingredients as well.
It's traditionally made with parchment paper that's served in the bag and opened in a delicious burst of scent at the table. This is pretty fancy, but the ingredients can be prepared ahead and combined just before baking. Add lime slices bay leaf and thyme to boiling water, reduce heat and poach pompano for 10 to 15 minutes or until they flake. Drain the cooked fillets and place them on a piece of parchment paper or foil at least three times bigger than the fish. Top with dill.