Ingredients

The following ingredients have 4 Servings
  • 4 Pompano fillets - abut 8 oz. each
  • 3 Tablespoons extra-virgin olive oil
  • Sea Salt and freshly cracked black pepper q.b. (quanto basta -- to taste)
  • 1/4 cup extra-virgin olive oil
  • 2 limes halved
  • 3 Tablespoons chopped Italian flat leaf parsley to sprinkle on top

Instruction

  • Rub the fillets with the 3 Tablespoons olive oil, use more if needed and season with salt and pepper to taste.
  • Grill the fillets skin-side up over a preheated medium hot fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.
  • Remove the fillets from the grill and place them on a warm plate. Drizzle them with the extra-virgin olive oil and then squeeze a half lime over each. Sprinkle them with the parsley or plate the meal and sprinkle the parsley around the dish.