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.
Servings: 4
Calories: 224kcal
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
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
Serving: 4g | Calories: 224kcal | Carbohydrates: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 270IU | Vitamin C: 13.8mg | Calcium: 15mg | Iron: 0.5mg