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Thread: Whole Pompano, Grilled

  1. #1
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    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.







    Ragnar Benson:
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    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  2. The Following 7 Users Say Thank You to ChileRelleno For This Useful Post:


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    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.
    Bill171, ChileRelleno and bodebum like this.

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    dang, thas sho lookin good, I dare say.
    ChileRelleno and SNAKE like this.

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    Kept it simple all the way, sides were white rice and a raw veggie tray with ranch dip.
    chillinfish likes this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  6. #5
    Half a Pier Is Better Than NO Pier ;-)
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    Quote Originally Posted by bodebum View Post
    dang, thas sho lookin AT ME, I dare say.
    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!!!!

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    ChileRelleno and bodebum like this.

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  9. #7
    CJW
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    Chile,
    This is exactly what I was looking for....

    Thanks,
    chuck
    ChileRelleno likes this.

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    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.
    ChileRelleno likes this.

  11. #9
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    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.
    oldfisherman and moko like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  12. #10
    Half a Pier Is Better Than NO Pier ;-)
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    I'm curious what you use on your grill baskets to keep the fish skin from sticking.
    Also, what do you clean them in?
    oldfisherman likes this.

 

 
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