Pompano grilled with lime and extra-virgin olive oil shows off this delicate tasting meat. All it needs is salt and pepper with a sprinkle of flat-leaf parsley. The Florida fish does not taste oily or fishy.
Catching Florida Pompano
It’s wonderful when you’re in a warm place away from the nasty winter weather and able to share that special place with people that you love.
What you do isn’t important, it’s doing something together, even something simple . . .
. . . such as fishing.
It was an exciting moment when this pompano was brought in. The smile on the fisherman’s face was a mile wide. And I can admit that the fish tasted wonderful!!
We decided to make Jason’s pompano grilled with lime and extra-virgin-olive oil. It’s a simple preparation for the fish because it’s a very mild. It’s flesh is firm, sweet and tender so it’s perfect for grilling.
My boys left the skin on the fillet {I don’t clean the fish} so that it’s easier to grill. The skin has an incomplete covering of scales.
Simple ingredients compliment pompano grilled with lime and olive oil
This recipe would also lend itself well to flounder, sole, or monkfish and as a side I made Arugula with roasted mushrooms and leeks.
The spicy baby arugula with lemon olive oil dressing compliments the mild fish perfectly. I will post that recipe after this one.
Tutti a tavola è pronto
Un caro saluto e alla prossima.
Grilled Pompano with Lime and Extra-Virgin Olive Oil
Ingredients
- 4 Pompano fillets - abut 8 oz. each
- 3 Tablespoons extra-virgin olive oil
- Sea Salt and freshly cracked black pepper q.b. quanto basta -- to taste
- 1/4 cup extra-virgin olive oil
- 2 limes halved
- 3 Tablespoons chopped Italian flat leaf parsley to sprinkle on top
Instructions
- Rub the fillets with the 3 Tablespoons olive oil, use more if needed and season with salt and pepper to taste.
- Grill the fillets skin-side up over a preheated medium hot fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.
- Remove the fillets from the grill and place them on a warm plate. Drizzle them with the extra-virgin olive oil and then squeeze a half lime over each. Sprinkle them with the parsley or plate the meal and sprinkle the parsley around the dish.
Notes
- Do not overcook the fish for it will dry out. It is a very easy recipe -- simple, fast, and very nutritious.
Nutrition
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Diane Stenzel says
Our first Pompano. Local, I hope.
(We live in Florida.) Grilled on recommendation from the fish seller. Outstanding!
Marisa Franca says
Hi, Diane!! Thank you for taking the time to comment. We do love our fresh seafood and Pompano is great!! Hubby has had some great fishing experiences in Florida!! We’re looking forward to returning! ????