Member of the jack family, Pompano is famous in the Gulf of Mexico for its tasty, rich but mild flesh, usually with a price to match. When cooked, it becomes very flaky, so that it’s best baked, though whole fish can be grilled. If you do choose to prepare it that way, wrap it in foil with herbs before unwrapping and carefully transferring to plate. Despite prejudice, there are good zinfandels. Try one with this.