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Grilled Pompano with Tangy Ginger Sauce

Marcia Kiesel / Food and Wine

2 tablespoons sugar 

2 tablespoons fresh lime juice  

1 ½ tablespoons finely grated fresh ginger 

1 tablespoon Asian fish sauce or soy sauce 

1 garlic clove, minced 

Four 6-ounce pompano fillets 

Salt and freshly ground pepper 

¼ cup cilantro sprigs


Light a grill. In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic. Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the cilantro and serve.

Serves 4

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Original recipe

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