Grilled Pompano
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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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
Description
This recipe prepares pompano fish by first blending a vibrant marinade combining achiote paste, sour orange juice or its substitutes, ground cumin, dried Mexican oregano, garlic powder, salt, and olive oil. The fish is washed in salty water, slashed to allow flavor penetration and faster cooking, then soaked in the marinade chilled for 1 hour to 1 day.
Grilling the fish on well-oiled hot grates produces a slight char with crispy skin while keeping the flesh tender and flavorful. The marinade is painted on during grilling for enhanced color and taste. Habanero chiles add a spicy edge, and fresh cilantro provides herbal brightness.
The dish pairs well with simple rice or mild side dishes to balance the smoky, citrusy, and spicy flavors. Substitutions for fish include large crappies, bluegill, or pomfret. Where sour orange juice is unavailable, a blend of lime, grapefruit, and orange juices replicates its tangy profile. Achiote paste, key for authentic flavor and color, is sourced from Latin markets.
Ingredients
MARINADE
- 3 tablespoons achiote paste
- 2 cups orange juice see below for substitutes, sour
- 1/2 teaspoon cumin ground
- 1 teaspoon oregano dried, Mexican
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 cup olive oil
FISH
- 2 to 4 pompano scaled and gutted (see below for other fish, whole
- 1/2 cup cilantro chopped
- 1 to 3 habanero chile 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
- Alternative fish options include large crappies, bluegill, butterfish, small sheepshead, porgies, or pomfret for grilling.
- If sour orange juice is unavailable, mix juice of 2 limes, 1/2 grapefruit, and 2 oranges as a substitute.
- Achiote paste is essential for color and flavor; typically bought in block form at Latin markets and has no true substitute.
- Regular oregano can replace Mexican oregano, though the latter offers more authentic flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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