It’s the kind of dish you can’t stop picking at because it tastes so good. Oh and that crispy skin? It’s straight perfection with how well it pairs with the flaky flesh of the fish!
Let’s get started!
Begin by thoroughly cleaning out your fish, pat the outside AND inside dry with a paper towel. Make 3 diagonal cuts along the body, then make another 3 cuts to make a criss cross pattern. Repeat on the other side.
Sprinkle both sides with the sea salt, pepper, turmeric, and lemon juice. Rub it into the fish with your hands, set aside.
In a small bowl, mix together the garlic, ginger, basil, parsley, Korean chili flakes, and olive oil. Add the mixture to both sides of the Pompano, make sure to get it into the cut.
Oil a cast iron grill and grill both sides for about 3-4 minutes, adding oil as necessary to prevent sticking.
Remove, plate with some colorful bell peppers and an extra squeeze of lemon, and enjoy warm!
Check out the video on how to make it:
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Flaky Grilled Pompano
Ingredients
- 1 Pompano Fish cleaned
- 1 tsp flaky sea salt
- ½ tsp black pepper
- ¼ tsp turmeric
- ½ a lemon
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp Korean chili flakes
- 1 tbsp olive oil
Instructions
- Begin by thoroughly cleaning out your fish, pat the outside AND inside dry with a paper towel. Make 3 diagonal cuts along the body, then make another 3 cuts to make a criss cross pattern. Repeat on the other side.
- Sprinkle both sides with the sea salt, pepper, turmeric, and lemon juice. Rub it into the fish with your hands, set aside.
- In a small bowl, mix together the garlic, ginger, basil, parsley, Korean chili flakes, and olive oil. Add the mixture to both sides of the Pompano, make sure to get it into the cut.
- Oil a cast iron grill and grill both sides for about 3-4 minutes, adding oil as necessary to prevent sticking. Remove, plate, and enjoy warm!
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