filet

I usually cook them whole. They have relatively few bones which are very large. Their scales are very fine and can be rubbed off easily.

I fillet them like I would any other fish. They do have a larger ribcage to go around if you are one to fillet out all the bones like I am.
I've never tried cooking them whole. I assume you gill and gut them Kurt. I might have to try that.
I do know that if I know I plan to grille them, I leave the skin on and once it is ready to flip, I scoop the meat right out of the skin as it loosens up and it makes for a clean flip.

Just gut - they cook well whole.

The way my pompano-catching aunt and uncle at Grayton do them is to simply gut one, split it the backbone, then lay it open on a broiler pan. One side will still have the bone, but no worries as after it is cooked, it will pull right out. Meat side up - brush with some butter, maybe some seasoned salt, seems to me they like to use paprika...put them under the broiler until done. I've only done this by myself once, and I think it took 12 - 15 minutes or so. check to make sure it flakes easily.

I've never had them grilled, or whole...but that just went on my to-do list.