Grilled Pompano – Having Lunch for Breakfast

Hello and good day once again everyone. I hope it’s a nice beautiful day where you are. Where I’m at is beautiful right now, though it’s a bit cloudy the sun is out giving us a little bit of warmth. So, it’s not cold nor it’s hot. The temp is just right which is 67F; a perfect day for walking or jogging whichever float the boat right?

Anyways, today I woke up early and started working in the kitchen trying to prepare what to eat for lunch/dinner. So I decided to grill fish and thinking that after grilling the fish I’ll put it away in the fridge to eat later as I initially intended. However, that did not happen as I ended up eating it right after I grilled the fish.

So, I was technically having lunch for breakfast. My nose just couldn’t resist the smell or the savory smell of the fish. I just had to eat it. It was so good and I just want to give and share this with you on what I ate today or this morning. I hope you’ll try to this food recipe and that you’ll like it and love it as I enjoyed grilling and eating it to my heart’s content. Here it is:

Ingredients:

1 large Florida Pompano
Johnny’s seasoning salt
Vegetable oil cooking spray
Ground black pepper
10-12 Cherry tomatoes
2 stalks of green onions
1 lime
1 tbl. rice wine vinegar
1 tbl. soy cause
⅛ tsp. sugar
onion powder
dried parsley for garnish

Steps and Procedures:

Score the fish and sprinkle it with Johnny’s Seasoning salt on both sides. Set aside for half an hour to marinate.

I am using Chefman electric indoor grill, hence I set the heat on high and wait for 5-10 minutes before placing the fish on the grill.

Spray the fish with cooking oil spray on both sides just before placing it on the grill, so that the fish won’t stick to the grill.

Place the fish on the grill and grill for 15 minutes on each sides; a total of half an hour to complete grilling. I cover the fish with aluminum foil the whole time.

Remove the fish from the grill and transfer to a platter. Let it cool for a few minutes.

Sprinkle the fish with dried parsley.

Garnish with cherry tomatoes and slices of the half lime, which can also be used to drizzle juice over fish.

For the sauce:

1 tbl. soy sauce
1 tbl. rice vinegar
6-8 cherry tomatoes, halves or however you want to cut it
2 stalks of green onions, slice diagonally
a dash of black pepper
a dash of onion powder
⅛ tsp of sugar
fresh half lime, for juice

Combine and mix all ingredients into a small bowl and use as dipping sauce for the fish.

There you have it. Share with family, love ones, and friends. Enjoy!

All images: Taken by me using iPhone6+