Hands down one of my favorite fish to grill and eat. Pompano fish is mild and buttery tasting, not overly fishy tasting. Plus, these little beauties are super easy to prepare and enjoy! 🐟
Run water over fish inside and out. Dry fish inside out with paper towels .
Make three or four diagonal cuts on each side of the fish, right through the bone. And do another one across to create a crisscross (optional). Season fish with salt and pepper, and squeeze some lemon over it.
Place the fish on a cookie rack and let it dry out in the fridge while you prepare the marinate. That helps prevent the fish from sticking to the grill.
Mix all the spices thoroughly in a small bowl until they come together. You may add vegetable oil or water for the desired consistency. Or use a mortar and pestle or a small food processor to grind the spices.
Thoroughly apply the marinade to the fish, gently flipping them back and forth until coated inside and out. You can let it marinate in the fridge for up to 24 hours if you have time. If not, let it marinate for at least 30 minutes, then baste it while grilling.
When ready to grill, wipe down the grates with an oiled paper towel and preheat on medium-high.
Lay the fish on the grill. Grill for 1-2 minutes on each side.
Reduce heat, then cover if using a gas grill. If you are using a charcoal grill, leave it open.
As you cook, baste fish with the marinade.
Let the fish cook for 2-3 minutes on each side, you may have to add a minute or two, depending on the thickness of your fish, until cooked. The fish will be white, and the juices will run clear.
Check for doneness by checking that the meat closest to the bone is fully cooked. You can use a knife to check.