Grilled Pompano Fish – Legendary, one of my favorite fish to eat grilled. Pompano fish has a mild, buttery flavor and is not fishy. Plus, these little beauties are super easy to prepare and enjoy!
Pompano fish look and taste great, making them a great fish to cook with, especially if you have a companion. The silvery crust needs no scales and bakes beautifully with delicate flakes and an almost sweet flavor.
Baked pompano is super easy to make. The bones are easy to eat and can be grilled whole, so preparation is almost effortless. If you can find Pompano at your local grocery store or seafood he market, I highly recommend snapping it up for your next dish. 👌
Where can I catch Pompano fish?
Pompano fish can be found all over the world wherever the water temperature is warm enough, making it a popular international dish. Many people consider Florida Pompano to be the tastiest variety, and I agree that it tastes pretty good. Besides being delicious, its meat is extremely versatile. It’s not too delicate and can be steamed, fried, baked, broiled or grilled.
- pompano fish – The fresher the better. If you live near the ocean and can find prey in the wild, get them! If not, you may be able to find this frozen fish treat.
- lemon – The sour citrus scent complements the grilled fish beautifully.
- herbs and spices – Garlic, ginger, basil, parsley and pepper flakes make for a simple and delicious combination of herbs and spices that accentuate the taste of pompano fish.
How to bake pompano fish
prepare the pompano
- cleaning – First, water the fish inside and out. Then dry the fish inside and out with paper towels.
- addition cut – Next, make 3-4 diagonal cuts on each side of the fish. Add 3-4 cuts in the opposite direction to create a crisscross pattern.
- Season Salt and pepper the fish and squeeze the lemon. (Photos 1-3)
- Chill – Place the fish on a cookie rack in the refrigerator without the lid while you prepare the marinade.
- Marinade – Mix well until all spices are combined. You can add vegetable oil or water as you like to make a paste. (Photo 4-6)
- Marinade fish – Coat the fish evenly with the garlic mixture and gently flip it back and forth until it is completely coated inside and out. If time permits, marinate the fish in the refrigerator for at least 30 minutes and up to 24 hours.
- Preparation grill – First wipe the grill grate with a greased paper towel. Next, preheat your grill to medium-high heat.
- grilled fish – When the grill is hot, place the fish on it. Grill for about 1-2 minutes on each side. (Photos 7-8)
- next step – Reduce the heat and cover the grill if you have a gas grill or leave it open if you have a charcoal grill.
- bust – Drizzle the fish with the spice mixture as it cooks. Grill each side for 2-3 minutes. Thicker fish may need an additional minute or two. When the flesh turns white and the juice becomes transparent, it’s done.
- serve – Cut close to the bone to double check that the fish is fully cooked. When the part closest to the bone is cooked, it’s ready to eat!
- This cooking method works with just about any fish, so you can substitute whole fish for what you have available. Certain types of fish may need to be descaled before grilling, and larger fish may require longer cooking times.
- If a rainstorm puts the brakes on your plans to grill out, or you don’t have a grill, you can always bake pompano fish instead. Or broil until the fish flakes easily with a fork.
- Smoke these babies for even more rich flavor. Yes, it will take time, but I think you will like it. Preheat smoker to 175-200°F/80-93°C and smoke for 2 1/2 to 3 hours or until internal temperature reaches 160°F/71°C. Hmmm!!!
tips and tricks
- Place the uncovered fish on a cookie rack in the refrigerator while you prepare the marinade. This will keep the fish from drying out and sticking to the grill. The longer you leave it in the fridge, the better (it makes sense 😉).
- If desired, grind the spices with a mortar and pestle (or small food processor). Baking the outside of the fish makes for a wonderful tasting paste.
- Be careful with Pompano when grilling. These fish are not large, so they cook very quickly. Overheating will dry out the meat. 💔
It is highly recommended to prepare the pompano fish the day before you plan to grill it. Remove from the oven and place on the grill. Your fish will be ready in just a few minutes. 🙌
How to eat and store
Serve grilled pompano fish straight from the grill with salsa verde. You can garnish with sliced lemon and parsley to make it even more beautiful.
Completely cooled pompano fish can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat the grilled Pompano fish, you can reheat the grill and wait a minute or two on each side for the grilled flavor to develop. Microwave on low heat for 1-2 minutes. To keep the fish moist, try buttering it before reheating. 😋
Frequently Asked Questions
Pompano skin is edible and this fish does not need to be scaled like other breeds. Leave the skin on. To eat or not to eat is up to you. Personally, I eat the grilled pompano fish with the skin on. I love the freshly baked aroma and crispness.
Pompano fish do have bones, but their bone structure is uncomplicated, making it very easy to eat around them. Like saltwater fish, pompano is one of the easiest fish to eat whole. .
they are both excellent! Pompano grows well in captivity, so you can find both varieties in stores. I like to buy fresh wild pompano at my local seafood market, but if it’s out of season, farmed is the next best thing.
Compatibility with grilled pompano fish
Grilled pompano fish goes great with many things, but my favorite pairing is the steamed bed of coconut rice and black bean and corn salad. I also like to have salsa on the side. Chimichurri Also peri peri sauce.
You can also give this dish a tropical flavor by serving it black bean and corn salad, mango salsa, Also pineapple salsaLet’s talk about remote islands on a plate! 🌴
Drool-worthy fish recipes to try
- grilled salmon recipe
- Grilled whole caribbean red sea bream
- southern fried catfish
- Whole grilled mackerel
- Grilled African Tilapia
Get out your grill equipment, round up your Pompano, and enjoy a fresh and delicious late summer grillout. It is so delicious that once you eat it, you won’t want to eat other fish. 😉Have you ever had pompano fish? Let us know your thoughts in the comments. ❤️
grilled pompano fish
I pass on one of my favorite fish and eat it grilled. Pompano Fish has a mild, buttery taste that is not overly fishy. Plus, these little beauties are super easy to prepare and enjoy!
Preparation: Ten minutes
cooking: 15 minutes
Marinating time: 12 time
total: 12 time twenty five minutes
Spray the fish inside and out. Dry the fish by turning it over with a paper towel.
Make 3 to 4 diagonal cuts through the bone on each side of the fish. And optionally do something else to create a cross. Sprinkle the fish with salt, pepper, and a squeeze of lemon.
Place the fish on a cookie rack and uncover and dry in the refrigerator while you prepare the marinade.This will prevent the fish from sticking to the grill. The longer the better.
In a small bowl, mix well until all spices are combined. Vegetable oil or water may be added if desired. Alternatively, use a mortar and pestle or small food processor to grind the spices.
Thoroughly marinate the fish in the garlic mixture and gently flip it back and forth until coated inside and out. If time permits, you can marinate in the refrigerator for up to 24 hours.If not, marinate for at least 30 minutes to season.
When you’re ready to grill, wipe the grill with a greased paper towel and preheat to medium heat.
Arrange the fish on the grill. Grill for about 1-2 minutes on each side.
Reduce heat and cover grill if using a gas grill.
Leave open for charcoal grilling
When you cook bustfish with a mixture of spices.
Cook both sides of the fish for a total of 2-3 minutes. Depending on the thickness of the fish, you may need to add an additional 1-2 minutes until cooked. The fish will be white and the gravy will be clear.
Check for doneness by making sure the meat closest to the bone is cooked through.If necessary, check by cutting with a knife
Add salsa verde if you like,
Nutrition Facts Table:
calorie: 371kcal (19%)| | carbohydrate: 18g (6%)| | protein: 3g (6%)| | thick: 34g (52%)| | saturated fat: 3g (19%)| | Polyunsaturated fat: 8g| | Monounsaturated fat: 18g| | Trans fat: 1g| | cholesterol: 1mg| | sodium: 181mg (8%)| | potassium: 289mg (8%)| | fiber: Fiveg (twenty one%)| | sugar: Fourg (Four%)| | Vitamin A: 1258IU (twenty five%)| | Vitamin C: 68mg (82%)| | calcium: 94mg (9%)| | iron: 2mg (11%)