Serves 4–6
Ingredients:

½ cantaloupe, julienned
½ honeydew, julienned
1 mango, julienned
2 tablespoons chopped cilantro
1 tablespoon chopped mint
2 tablespoons honey
½ cup seasoned rice vinegar
¼ teaspoon chili paste
1 cup seedless watermelon, large dice
1 cup honeydew, large dice
1 cup cantaloupe, large dice
1 cup casaba melon, large dice
1 lime, juiced
1 teaspoon sugar
½ teaspoon salt
2 tablespoons chopped cilantro
6 each 8 to 10 oz. Pompano filets, scaled and scored, pinbones removed
Salt and pepper to taste
Flour
Canola oil
Butter

Mix together the honey, rice vinegar, 2 tablespoons chopped cilantro, 1 tablespoon chopped mint and the ¼ teaspoon chili paste and toss with the julienned melon and mango. In a separate bowl, mix together the diced melon and gently toss with the salt, sugar, lime juice and the additional 2 tablespoons of cilantro.

Season the Pompano filets with salt and pepper and dust with flour. Divide the six filets in two large preheated sautéed pans with 1 tablespoon of canola oil and 1 tablespoon of butter, skin side down. Cook over medium to high heat for about 3 to 4 minutes. Cook the filet longer on the skin side so that it becomes crispy. Turn and continue cooking for an additional 2 to 3 minutes.

To serve, line six large, heated plates with a section of banana leaf cut to fit. Place about ½ a cup of the diced melon mixture slightly off center and shingle the julienned melon/mango of the side. Plate the Pompano filets so that some of each melon is showing. Serve immediately.