Major Appliances

@ The Markets

Pompano Grilled Recipe – How to Grill it properly

Written by Luisa Davis on . Posted in food

One delicious dish that can be easily prepared and enjoyed by chefs and foodies alike is grilled pompano.

Aside from the fact that it has a nice, fresh taste, having pompano grilled is a great way to enjoy the fish, both for the limited ingredients required to make it and the simple preparation process. After you prepare the pompano fish, the steps to follow are easy, and before you know it, you’ve got your grilled pompano.

When the need arises to make a tasty and nutritious lunch or dinner, it is expected that fish is somewhere on the list. Fish is almost always a major part of food culture, as it is light, easy to digest, and way healthier than other types of meat. There are also plenty of dishes one can make with fresh fish fillets.

When grilled, pompano fish can be included in occasions like buffets, casual dinner nights, or family get-togethers. As it can be made at home, your family and friends will be impressed that you made a restaurant-quality dish in so little time.

What is Pompano Fish?

The pompano fish is a widespread species that’s famous for its delicious and healthy meat. There are different varieties of pompano, which include the African pompano, Cayenne pompano, Irish pompano, and others. The most common in the United States is the Florida pompano; this is the species that is most often raised on farms and cooked.

Many at-home chefs prefer this fish because of its shape, which fits into a pan perfectly, and its wonderful meat that can easily be eaten right off the bones. The meat is highly sought-after because it is versatile, and unlike some fish meat—like catfish—it doesn’t break easily.

It can withstand any form of cooking, so much so that be it grilling, steaming, baking, or even frying, the meat still manages to come out whole. This enables it to be easily incorporated into different dishes without any added effort or special preparations.

Some of the best fish meat out there comes from the pompano. Because it is expensive, it requires care in its preparation so that it doesn’t get ruined, and care has to be taken to ensure you get the right product. Pompano fish is highly delicious and quite fatty, and hence, it’s not as dry as some fish tend to be. This is one reason why it costs so much and is extremely valuable.

On your trip to the market, ensure you don’t make a mistake when buying this fish, as it bears similarities to certain types of jackfish, pomfret, and other fish too.

Why do people love pompano?

The majority of people who love pompano appreciate its savory taste, the fact that it is visibly attractive, and also that it works well with acidic flavors, such as citrus and herbs which remove that fishy taste. Also, its versatility makes it possible for it to be paired with both Sicilian and Asian cuisines, as in Miso and Kimchi soup.

The flesh of pompanos tastes mild with a dash of sweetness, topped off by a refined texture and moderate fat content. Because it is a ‘clean-tasting fish’, it has a sweetness and a close relationship to fish like snapper, mullet, and mahi-mahi, making it an easy substitute for many tasty dishes.

In preparation, pompano can be sliced, diced, and dressed in whichever way you so desire. To get a truly-delectable gourmet delight, be sure to cut the fish in a way that shows its silvery skin. Although there are many ways to prepare a pompano fillet, the best method of preparation is grilling. Why? Well, the grill is the only way you’ll be able to get the full taste of the meat.

How to Grill Pompano Fish

Grilled pompano doesn’t take much time to prepare and doesn’t need much seasoning, as its major strength is subtlety. You can either grill whole pompano fish or pompano fillets.

The ideal way to cook the pompano is to grill it with the skin on so—whether a whole fish or a fillet, there should be skin. But before that, one thing you need to make sure of is that your fish is gutted and already had its gills removed. You can cut these out with kitchen shears, as gills can make the fish taste bitter.

Grilling a whole fish is not difficult, but there are things you need to know before commencing. To begin the process, you need to get your grill ready, so the first thing to do is to light up your grill and preheat it to a moderate-high heat. Scrape the grill grates well to clean them.

When you cook pompano on the grill, horizontal lines are scored over the whole fish, especially on the thickest muscle. By making slices on the fish perpendicular to the backbone. This will open the fish to heat better so it cooks evenly.

The fish is seasoned inside and out and coated with olive oil.

When you are ready to lay the pompano down, dip a paper towel in some oil and grab it with the tongs. Wipe down the grates with the oily towel, then immediately lay the fish on the grill grates. Let it sizzle for a minute before turning the heat down to medium, resisting any urge to adjust it.

If you are using wood or charcoal and the grill is very hot, you can just leave the fish on the open grill, but if you’re using a gas grill, you can cover it instead. Let the fish cook for about 5-6 minutes on each side, until the skin is lightly charred and crisp. Then the fish can be gently rolled over with metal spatulas.

To turn the fish, have your spatula in your good hand and your tongs in your other hand as you gently turn the fish over. When doing so, ensure it comes off the grate cleanly. If it does not, don’t force it. Let the fish back down before coming back at it, applying pressure to pry it off the grates. In doing so, you won’t have a situation where half the skin and meat are stuck to the grill when you pull off the fish. After flipping the fish, let it cool for the same amount of time.

To check if the meat is done, you can make use of a small knife. The fish is certified-cooked when the knife slides easily through the thickest part of the flesh. After this, you can serve it in fillets and garnish or drizzle it with any seasoning of your choice.

If you want to grill the fillets directly, this can be done by first seasoning the fillets. The next thing to do is to put them on the grill and grill those for about three minutes per side on high heat. When cooked all the way through, you can remove them immediately to avoid overcooking.

Grilled Pompano Recipe

There are different recipes that exist for grilled pompano. These recipes are easy to prepare and do not require many ingredients. The basic idea, when talking about grilled pompano, is the pompano fish itself. After that come other ingredients.

The basic recipe that exists for grilled pompano is one that uses olive oil and lime. Pompano grilled with lime and extra virgin olive oil shows off the delicate tasting meat. All it requires is pepper and salt, and a sprinkle of flat-leaf parsley crowns it all. Better still, a serving it with some nice sauce makes the whole meal delectable with a tangy flavor.

This recipe is one that is good for mild fish. It doesn’t require a lot of seasoning. A major goal on your part should be that you want the mild flavor of the fish to come through. This can be served as a main dish or as seafood.

Ingredients:

  • 1 large pompano (2 to 3 lbs., cleaned) or 4 pompano fillets of 8 oz. each
  • 3 tablespoons of extra virgin olive oil or any other vegetable oil
  • Sea salt to taste
  • Freshly cracked black pepper
  • ¼ cup extra virgin olive oil
  • 3 tablespoons of chopped Italian flat-leaf parsley or ¼ cup cilantro sprigs
  • 2 limes halved and 2 tablespoons of fresh lime juice
  • 2 tablespoons of sugar
  • 1 ½ tablespoon of grated ginger
  • 1 minced garlic clove
  • 1 tablespoon of soy sauce

Instructions:

  1. First of all, prepare the grill by preheating it over high heat.
  2. While it is heating up, mix the two tablespoons of sugar with the soy sauce, ginger, lime juice, and garlic in a bowl. Ensure it is well mixed with all the sugar dissolved.
  3. Season the fish with salt and pepper, then cook pompano fish on the grill, following the process already listed out above.
  4. When cooked, transfer the fish to a plate or a platter and pour the sauce over it. You can sprinkle it with the parsley. You can also garnish your dish with cilantro as an alternative, and serve.

Tips to keep in mind

  • The full flavor of pompano comes out of the fish by adding a hint of acid and herbs to it before grilling.
  • Pompano fish doesn’t need a lot of spices—its strongest characteristic is subtlety.
  • Take care not to overcook, as pompanos cook quickly.
  • Although grilling is a highly preferred mode of cooking, it isn’t restricted to just that. Frying, steaming, baking, and poaching the fish (as fillets or whole) will all work well too.

Other Recipes for Pompano

Among several recipes that star the pompano is the “Pompano en Papillote”—a famous one from New Orleans. The fish is wrapped in parchment paper with a white sauce of wine, crab meat, and shrimp, then steamed.

Another recipe is grilled pompano with Salsa Verde and marinated cherry tomatoes. A bit on the complex side, it requires a longer time to prepare, as the marinated cherry tomatoes need to be kept for over 8 hours or overnight before they can be used. Its ingredients include cherry tomatoes, onions, fresh basil, red wine vinegar, olive oil, kosher salt, and black pepper, all in varying quantities.

The Salsa Verde belongs to a category of green sauces that are served cold or at room temperature and uncooked. The Salsa Verde, used with grilled pompano, is a commonly-used sauce of finely chopped basil, garlic, parsley, cumin, anchovies, fresh mint, minced shallot, capers, kosher salt, black pepper, and crushed red pepper. For a smoother puree, blend using a food processor.

It doesn’t just end there though, as there are several other garnishing options for grilled pompano fillet.

Have you ever heard of shrimp lemon-butter sauce?

Just as the name suggests, it is a sauce with principal ingredients which include dry wine, lemon, garlic, unsalted butter, shrimp, and a host of other things. It can easily be made without the shrimp, too. Sauté some garlic in the butter and continue with the preparation process. Not limited to pompano only, this tangy, rich, lemon-butter sauce is great with chicken, any kind of fish, vegetables, or a plate of rice.

Having seen a few recipes and garnishing options relating to pompano fish, know that it doesn’t end here. You can easily experiment with other ingredients, be they herbs or sauces for garnish—there are some great herbal spices out there that would give a distinguished taste to your dish.

Now that you know a lot about how to prepare pompano fish, what are you waiting for? I’m sure your grill is waiting for you. Your taste buds will definitely testify for the deliciousness of the pompano grilled dish.

Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Leave a comment

//