Pompano Grilled with Citrus and Olive Oil
All Our Way / Cooking With An Italian Accent
2 8-oz. pompano fillets skin on
1 Tbs vegetable oil
2 Tbs olive oil extra virgin
1 tsp sea salt
½ tsp pepper
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.