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Grilled Whole Pompano with Lime

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 16 min Total 31 min Method: GRILL Main: pompano

Pompano is a firm, buttery fish that grills well whole. Lime slices and garlic tucked inside flavor it from the inside out. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Cook whole pompano until the thickest part near the bone reaches 145°F or flakes easily with a fork. Use a clean platter for the cooked fish, never the one that held it raw. Scrub limes under running water before cutting.

Allergens: fish

Equipment

  • outdoor grill
  • fish basket or wide metal spatula
  • tongs
  • sharp knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 2 whole pompano, about 1 1/2 pounds each, scaled and cleaned
  • 2 tablespoons olive oil
  • 3 limes
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro sprigs

Directions

  1. 1. Heat the grill to medium-high and clean the grates well. Scrub the limes under running water; slice 2 limes and cut 1 into wedges. Rinse the cilantro.

  2. 2. On a board used only for raw fish, rinse the pompano inside and out and pat dry. Cut 3 shallow slashes on each side down to the bone.

  3. 3. Rub the fish all over with the oil and season inside and out with the salt and black pepper.

  4. 4. Stuff the cavities with the lime slices, garlic, and cilantro.

  5. 5. Oil the grates or a fish basket. Grill the fish 6 to 8 minutes per side, turning once carefully, until the skin is crisp and browned.

  6. 6. Check the thickest part near the bone: the flesh should be opaque and pull away easily with a fork, or reach 145°F.

  7. 7. Move to a clean platter and serve with lime wedges.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Scoring and grilling a whole fish and checking doneness near the bone.

Affordable substitution

Use whole tilapia or frozen pompano fillets thawed in the refrigerator overnight; grill fillets 3 to 4 minutes per side in a fish basket.

Optional variation

Brush the fish with a little mojo-style sour orange marinade before grilling.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Remove meat from the bones before storing. Store at 40°F or below. Reheat to 165°F until steaming hot.

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