2 8-oz. pompano fillets skin on 

1 Tbs vegetable oil

2 Tbs olive oil extra virgin

1 tsp sea salt

½ tsp pepper

1 lime

2 Tbs flat-leaf parsley fresh

 

Rub the fillets with vegetable oil and season with salt and pepper to taste.

 

Grill the fillets skin-side up over a 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 fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.

 

Sprinkle with the Italian parsley. Serve Immediately. 

Serves 2

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Original recipe