Grilled Pompano Sallye Recipes

THE BEST WAY TO COOK A FLORIDA POMPANO

The Best Way to Cook a Florida Pompano image

The Florida pompano is a mild fish that's rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.

Provided by Marisa Franca

Time 25m

Number Of Ingredients 7

Ingredients

2 8 oz. pompano (fillets skin on )
1 Tbs vegetable oil
2 Tbs olive oil (extra virgin)
1 tsp sea salt
1/2 tsp pepper
1 lime
2 Tbs flat-leaf parsley (fresh)

Steps:

Rub the fillets with vegetable oil and season with salt and pepper to taste.
Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, 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.

Nutrition Facts : Calories 195 kcal, Carbohydrate 4 g, Fat 20 g, SaturatedFat 7 g, Sodium 1166 mg, Fiber 1 g, ServingSize 1 serving

GRILLED LIME POMPANO

Grilled Lime Pompano image

An amazing refreshing fish that is low in mercury, available at your local Asian market, or able to be caught yourself if your in the Southeast coastal United States. Some of the tastiest fish I've had...and it has big bones which is nice if you're the type that hates having to pick those little bones out of your mouth.

Provided by Andy Joe

Categories Seafood Fish

Time 30m

Yield 3

Number Of Ingredients 4

Ingredients

¼ cup coconut oil
1 (1 pound) whole pompano fish, gutted and cleaned
salt and ground black pepper to taste
1 lime, juiced

Steps:

Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 2.4 g, Cholesterol 74.5 mg, Fat 32.3 g, Fiber 0.6 g, Protein 27.7 g, SaturatedFat 21 g, Sodium 140.5 mg, Sugar 0.4 g

GRILLED GOLDEN POMPANO WITH SWEET POTATOES

Grilled Golden Pompano with Sweet Potatoes image

The mild succulent taste of Golden Pompano is almost sweet and pairs perfect with Cajun spices, fresh herbs, and grilled sweet potatoes.

Provided by CookingWithShelia

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 8

Ingredients

2 whole Golden Pompanos
2 sweet potatoes, peeled and cut into bite-size pieces
3 tablespoons olive oil, divided
½ teaspoon Cajun seasoning, or to taste
salt and freshly ground black pepper, to taste
2 each orange slices
2 slices lemon
6 leaf (blank)s basil leaves

Steps:

Prepare a charcoal grill so you have a hot and cool side. Lightly oil the grate.
Toss sweet potatoes, 1 tablespoon olive oil and Cajun seasoning in a bowl until well combined. Put sweet potatoes in a grill wok and place on the hot side of the grill. Cook until almost done, turning occasionally, 10 to 15 minutes. Move grill wok to the cool side of the grill.
Clean pompanos and coat inside and outside with remaining olive oil. Season with salt and pepper and place 1 orange slice, 1 lemon slice, and 3 basil leaves into the cavity of each fish.
Place fish directly on the grill grates on the hot side of the grill. Close lid. Cook for 5 to 7 minutes. Turn and continue cooking until fish easily flakes with a fork, 5 to 7 minutes more.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 47.4 g, Fat 20.4 g, Fiber 7.5 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 243.8 mg, Sugar 9.5 g

GRILLED POMPANO AND SHRIMP WITH LEMON, OLIVES, AND BAY LEAVES

Grilled Pompano and Shrimp with Lemon, Olives, and Bay Leaves image

Categories Fish Olive Backyard BBQ Lemon Shrimp Spinach Fall Summer Grill Grill/Barbecue Healthy Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

four 10-inch wooden skewers
four 1/4-pound pieces pompano fillet with skin
16 large shrimp (about 1 pound)
1 tablespoon olive oil plus additional for brushing seafood
2 lemons
1 pound spinach (about 2 bunches)
1/3 cup Ligurian or Niçoise olives*
1/3 cup extra-virgin olive oil (preferably Ligurian)
16 small fresh bay leaves
*available at specialty foods shops

Steps:

Prepare grill. Soak skewers in warm water 30 minutes.
With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling. Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer. Brush shrimp and pompano all over with additional olive oil.
With a sharp knife cut ends from lemons. Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh. Cut lemon segments free from membranes. Discard coarse stems from spinach. Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits. In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side. (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer seafood with tongs to a platter and keep warm, covered. Heat olive mixture over low heat until warm.
In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and sauté spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes. Season spinach with salt and pepper.
Serve seafood over spinach, topped with lemon segments and olive mixture.

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