Florida pompano, a mild fish with firm, white, clean-tasting meat, is easy to grill or bake. Pompano is pan-sized, making it easy to eat whole.
Ingredients
- 2 whole Aquaco Farms Florida pompano, cleaned and gutted, about 1 pound each
- 2 tablespoons olive oil
- 1 lemon, thinly sliced, plus more for garnish
- 6 sprigs oregano
- 10 sprigs parsley
- 6 bay leaves, preferably fresh
- Vegetable oil, for grilling
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil
About this recipe
SERVES 2 To ensure grilling success, always start with clean, well-oiled grates. Don’t turn the fish before it’s ready – this can cause the skin to stick to the grill. If this happens, just cook a few more minutes until it releases. Recipe from Aquaco Farms.
Instructions
Prepare the grill: Heat a grill to medium-high heat. Brush clean, then oil the grill grates with a towel lightly coated in oil. Use tongs to rub the towel on the grates or lightly brush the grates with oil. Beware of flareups when you’re oiling the grill.
Prepare the fish: Rinse the fish in cold water and pat dry. Make 3¼-inch deep diagonal cuts on both sides of the fish. Brush both sides of the fish with olive oil and season with salt and pepper. Fill the cavities with lemon slices, oregano and parsley. Place bay leaves in the slits on one side of the fish.
Grill the fish: Cover the tail of the fish with foil to prevent scorching. Grill the fish until the flesh is opaque, white and flaky, about 5-6 minutes per side.
Prepare the vinaigrette: Whisk garlic, oregano and lemon juice together in a small bowl. Gradually whisk in the olive oil in a steady stream, to form an emulsion. Season with salt and pepper. Store refrigerated in a jar or airtight container.
Prepare the fish for plating: Transfer the fish to a serving platter, drizzle with Lemon-Oregano Vinaigrette, and serve with lemon wedges.
