Grilled Pompano
Ingredients
Scale
- 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
Instructions
- Rub salt on the fish inside and out
- In a small bowl, combine chopped onions, tomatoes, and cilantro. Stuff this inside both fishes to enhance the flavor + one lemon round each.
- 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.
- 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).
- Serve grilled whole fish with lemon rounds, a sprig of cilantro, Lato Salad, and rice.
Find it online: https://www.thepeachkitchen.com/2016/04/grilled-pompano/