This is a simple pompano recipe with a kicked up, Mexican variation I like a lot: a simple marinade that adds a lot of flavor and color to the fish. The ingredients can all be found in any Latin market or online.
2 to 4whole pompano, scaled and gutted (see below for other fish)
1/2cupchopped cilantro
1 to 3habanero chiles, sliced thin
Instructions
Blend the marinade ingredients together until smooth.
Wash the fish in salty water, then slash them a few times on each side to the backbone; this opens the meat up to the marinade, and allows it to cook faster. Soak in the marinade in the refrigerator for at least 1 hour, and up to a day.
Get your grill hot. Take the fish out of the fridge to come to room temperature. Clean the grates, then, using tongs, grab a paper towel and soak it in vegetable oil. Wipe the grates down with this, then set the pompano on the grill.
Grill the pompano until it's slightly charred, about 4 to 8 minutes, depending on how hot your grill is. (If your grill isn't super hot, cover the grill. If it's raging, keep it open.) Using a spatula, carefully try to lift the fish; they should not stick to the grill. Flip the fish and cook for 4 to 8 minutes on the other side. Paint the fish with the remaining marinade.
Serve the pompano with the cilantro and chile garnish, along with some simple rice and beans, or flake it off into tacos.
Notes
Other fish that work well for this are large crappies or bluegill, butterfish, small sheepshead or porgies, or pomfret.
If you can't find sour orange juice, which is sold in shelf stable bottles in Latin markets as jugo de naranja agria, mix the juice of 2 limes, 1/2 grapefruit and 2 oranges together.
Achiote paste comes in blocks in Latin markets. There is no real substitute.
Regular oregano works fine in this recipe, but Mexican oregano is better.