Fresh Catch of the Day: Grilled Pompano Fish with Lemon and Thyme

4 months ago


Grilled Pompano with Lemon and Thyme

Makes 1-2 servings

1 (200g) Pompano, cleaned and gutted

½ tsp Sea salt

⅛ tsp Freshly ground black pepper

1 Lemon, sliced into thin rounds

1 tsp Chopped garlic

4 Tbsps Olive oil

4 sprigs Fresh thyme

  1. Rinse the fish and pat dry. Set aside.
  2. In a bowl, mix together salt, pepper, lemon, garlic, and thyme to make the marinade. Set aside.
  3. Stuff two lemon rounds and a sprig of thyme inside the cavity of the fish.
  4. Lay fish in the marinade and put inside a chiller for 10-15 minutes. Next, remove the fish from the marinade while reserving the marinade for basting.
  5. Charcoal grill to medium heat and place fish, lemon rounds, and thyme on the well-oiled grill about 4 inches from heat.
  6. Grill the fish while basting occasionally for 5-7 minutes or until flesh is white. Transfer fish to a platter and serve immediately.
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