Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
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Grilled Pompano with Lime and Olive Oil
Cookbook
The pompano is an East Coast fish that runs from New England to South America. I know a lot of people in Florida who claim this is the best-eating saltwater fish around. I’m not sure I would say the best, but its flesh combines firmness, sweetness, and tenderness in a way that makes it perfect for grilling. I would never try to impose a lot of spice action on this fish, because its strongest characteristic is its subtlety. Because of its thinness, this is a short cooker, and olive oil and lime juice work well with the slight grill flavor that it takes on. If you can get ahold of this fish fresh, buy it and cook it.
Yield : Serves 4 as a main course
Ingredients
- 4 8-ounce pompano fillets
- 3 tablespoons vegetable oil
- Salt and freshly cracked black pepper to taste
- ¼ cup extra virgin olive oil
- 2 limes, halved
- 2 tablespoons chopped parsley
Directions
1. Rub the fillets with vegetable oil and season with salt and pepper to taste.
2. Grill the fillets skin-side up over a medium-hot fire for 3 to 4 minutes. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.
3. Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.
© 1990 Christopher Schlesinger and John Willoughby
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
565 kcal
6 % daily value
20 % daily value
3 % daily value
909 mg
64 mg
42 g
1 g
1 g
4 g
113 mg
440 mg
10 g
42 g
10 % daily value
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