Whole Pompano, Grilled

Whole Pompano, Grilled
gutted, fins trimmed, washed and dried
make 3-4 vertical cuts along fish
rub fish with olive oil, inside and out
heavily salt and season inside body cavity and cuts

I use a grilling basket to keep the fish from sticking and falling apart when turned

Grill over med/high-high heat each side for approx 12-15 minutes on each side or flesh is visibly flaky.

http://i152.photobucket.com/albums/s...pst53tmyuh.jpg

http://i152.photobucket.com/albums/s...psh2z6fyoa.jpg

http://i152.photobucket.com/albums/s...psnqqicx7n.jpg

http://i152.photobucket.com/albums/s...psjxqr5ro3.jpg

Dats what's up. Fish that good doesn't need all that heavy spices/seasoning and garnishes like you always see on food network. That's how I always do mine, little salt, pepper, and oil do wonders on that fish.

dang, thas sho lookin good, I dare say.

Kept it simple all the way, sides were white rice and a raw veggie tray with ranch dip.

Quote:

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Originally Posted by bodebum

dang, thas sho lookin AT ME, I dare say.

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Fixed it fer ya.
That's what i was thinkin anyway ;-) lol

j/k Chili that Grilled Pescado looks great.
A LOTTA meat on those and it looks like Nathaniel didn't waste a bit!

Congrats on a fine day fishing and a fine meal!!!!

http://www.gulfshorespierfishing.com...tid=4720&stc=1

Chile,
This is exactly what I was looking for....

Thanks,
chuck

This is the way I cooked my first pompano- a long ways back now. I still remember it as one of the best fish I've ever eaten.

Thanks guys, bone-in is my preference for most any meats.
I'm a believer that the bones add flavor same as fat does.
Whole fish any way you cook it just has more flavor to my palate.

I'm curious what you use on your grill baskets to keep the fish skin from sticking.
Also, what do you clean them in?