Grilled Pompano with Lime and Olive Oil
Published by William Morrow
Editor's Note: While the pompano fish might not be available everywhere, when you can get your hands on one it's a real treat. It has a flavor that's unlike any other saltwater fish, and it pairs perfectly with delicate seasonings for a light, summery meal. This grilled fish recipe uses olive oil and lime to give it that subtle burst of flavor, while the fish itself has a pleasing texture that pairs well with the grilling technique. Easy seafood recipes like this are great for outdoor cookouts!
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.
Serves4 as a main course
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureHerby, Light, Savory, Smoky, Tangy
- 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
Rub the fillets with vegetable oil and season with salt and pepper to taste.
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.
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