Grilled Pompano

4.8 from 4 reviews


  • 2 large Pomapano fish, gutted
  • 2 tsp salt
  • 1 tomato, chopped
  • 1 white onion, chopped
  • 6 sprigs cilantro chopped
  • lemon rounds

For Serving

  • Lato Salad
  • Steamed Rice
  • soy-calamansi dipping sauce


  1. Rub salt on the fish inside and out
  2. In a small bowl, combine chopped onions, tomatoes, and cilantro. Stuff this inside both fishes to enhance the flavor + one lemon round each.
  3. Prepare a hot grill. Heat should be strong, but not so hot that you can’t hold your hand comfortably over it for 4 – 5 seconds.
  4. Cook 3 – 4 minutes. Carefully flip fish with a spatula, approaching from the top so as not to damage the skin. Cook for another 3 – 4 minutes. Use a sharp knife to check if fish is cooked all the way through. If fish needs a little more time, move it from directly over the coals to a part of the grill with indirect heat and cook until done (3 more minutes, max).
  5. Serve grilled whole fish with lemon rounds, a sprig of cilantro, Lato Salad, and rice.