Grilled Pompano
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinade Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
182 kcal
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Course
Main Course
Grilled Pompano
Report
This is a simple pompano recipe with a kicked up, Mexican variation I like a lot: a simple marinade that adds a lot of flavor and color to the fish. The ingredients can all be found in any Latin market or online.
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Ingredients
MARINADE
- 3 tablespoons achiote paste
- 2 cups Sour orange juice (see below for substitutes)
- 1/2 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 cup olive oil
FISH
- 2 to 4 whole pompano, scaled and gutted (see below for other fish)
- 1/2 cup chopped cilantro
- 1 to 3 habanero chiles, sliced thin
Instructions
- Blend the marinade ingredients together until smooth.
- Wash the fish in salty water, then slash them a few times on each side to the backbone; this opens the meat up to the marinade, and allows it to cook faster. Soak in the marinade in the refrigerator for at least 1 hour, and up to a day.
- Get your grill hot. Take the fish out of the fridge to come to room temperature. Clean the grates, then, using tongs, grab a paper towel and soak it in vegetable oil. Wipe the grates down with this, then set the pompano on the grill.
- Grill the pompano until it's slightly charred, about 4 to 8 minutes, depending on how hot your grill is. (If your grill isn't super hot, cover the grill. If it's raging, keep it open.) Using a spatula, carefully try to lift the fish; they should not stick to the grill. Flip the fish and cook for 4 to 8 minutes on the other side. Paint the fish with the remaining marinade.
- Serve the pompano with the cilantro and chile garnish, along with some simple rice and beans, or flake it off into tacos.
Notes
- Other fish that work well for this are large crappies or bluegill, butterfish, small sheepshead or porgies, or pomfret.
- If you can't find sour orange juice, which is sold in shelf stable bottles in Latin markets as jugo de naranja agria, mix the juice of 2 limes, 1/2 grapefruit and 2 oranges together.
- Achiote paste comes in blocks in Latin markets. There is no real substitute.
- Regular oregano works fine in this recipe, but Mexican oregano is better.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
1166mg
(49%)
Potassium
287mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
418IU
(8%)
Vitamin C
66mg
(73%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1166mg | 49% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 66mg | 73% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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