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!!

Man in red shirt holding a Florida pompano on the beach. — **Jason's Pompano caught at Caspersen Beach**

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.

Gilled pompano with lime and olive oil on a white plate with a wedge of lime and a salad of arugula with mushrooms on the side. — **Grilled Pompano with Lime and Olive Oil**

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.

📖 Recipe

Wild-caught Pompano grilled and served with an arugula salad.

Grilled Pompano with Lime and Extra-Virgin Olive Oil

This is a very good recipe for a mild fish. The fillets are on the thin side so it does grill quickly. The flesh of the fish is firm, sweet and tender which makes it perfect for grilling. It does not need a lot of seasoning -- you want the mild flavor of the fish to come through.

5 from 2 votes

Print Pin Rate

Course: main dish, seafood

Cuisine: American

Prep Time: 15

Cook Time: 10

Servings:

Calories: 224kcal

Author: Marisa Franca @ All Our Way

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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
¼ cup extra-virgin olive oil
2 limes halved
3 Tablespoons chopped Italian flat leaf parsley to sprinkle on top

Get Recipe Ingredients

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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Jason's Pompano Grilled with Lime and Extra-Virgin Olive Oil