Grilled Lime Pompano Food

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

WHOLE GRILLED FISH WITH LIME

Whole Grilled Fish with Lime image

Provided by Chad Robertson

Categories Fish Fourth of July Low Cal Backyard BBQ Lime Seafood Summer Grill Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 5-pound, two 2 1/2-pound, or three 1 1/2-pound head-on fish, such as gray or pink snapper, black sea bass, or branzino, scaled, gutted
Kosher salt
1/4 cup olive oil plus more for oiling and drizzling
2 limes or 5 Key limes (preferably from Mexico), thinly sliced
1/4 cup fresh lime juice
1/2 bunch each basil and cilantro, stems and leaves separated

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven.
Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

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