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
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
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.