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Grilled Lime Pompano

Andy Joe

"An amazing refreshing fish that is low in mercury, available at your local Asian market, or able to be caught yourself if your in the Southeast coastal United States. Some of the tastiest fish I've had...and it has big bones which is nice if you're the type that hates having to pick those little bones out of your mouth."
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30 m servings 409 cals
Original recipe yields 3 servings (1 pompano fish)

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  • Prep

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  1. Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
  2. Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
  3. Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.


  • Cook's Note:
  • You may want to save one half of the lime to add more as you eat to the inside parts.

Nutrition Facts

Per Serving: 409 calories; 32.3 g fat; 2.4 g carbohydrates; 27.7 g protein; 74 mg cholesterol; 141 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious! The lime is great on the great fish!