Boatless Fishing Forum, Reports, Info

Ingredients:
Pompano Fillets with skin
Salt
Ground Garlic
White Pepper
Onion Powder
Parsley Flakes
Badia Italian Seasonings
Sliced Onions (semicircles) for taste
Diced Red, Green and whatever other color peppers you have
Diced Onions (these are to eat)
Olive Oil

Put fillet on piece of tin foil

Very lightly sprinkle salt over the fillet.

Sprinkle the desired amount of Garlic Powder.

Repeat for White Pepper, Onion Powder, Parsley Flakes, and Italian Seasonings.

I sprinkle lightly, and make sure the entire fillet is evenly covered with the different
spices.

Place both the sliced and diced onions on the fillet.

Place the diced peppers on the fillet.



Close tin foil.

Grill on high heat for 5 minutes - 4 minutes on the non-skin side and 1 on the skin side.

(Could be slightly longer for a fillet from an extra big fish.) My grill was at around 500º.

When I take it off the grill, I like to flip it over in the tin foil, keeping all the seasonings, peppers and onions together with the tinfoil, and peel the skin off. (The skin needs to be left on for flavor.) Then I scrape the dark looking meet off.



Eat and Enjoy.

i see it worked out for u

good stuff

Islandflyfisher - Looks delicious

Some Advice- Next time save the propane and do this in the oven. Being that it was wrapped in foil, you did not recieve any benefit from the char of a hot grill.

Still looks delicious, but to wrap in foil, the same result can be obtained in an oven.


Unless of course you just like cooking on the grill....which of course many folks just do

Still looks yummy either way !

Cookinman wrote:Islandflyfisher - Looks delicious

Some Advice- Next time save the propane and do this in the oven. Being that it was wrapped in foil, you did not recieve any benefit from the char of a hot grill.

Still looks delicious, but to wrap in foil, the same result can be obtained in an oven.


Unless of course you just like cooking on the grill....which of course many folks just do

Still looks yummy either way !

Same temperatures will produce the same results is what your saying right?
Thanks for the advice! Good to know.
Still only cook for that short amount of time?

CHAD wrote:i see it worked out for u

I just picked the good looking spices from my kitchen and put them on there. I had to make it again before I could post it to make sure I knew which ones I put on there.

Pretty much !

The only thing I may do differently is to cut the veggies a tad thinner so they may cook easier since they are baking further from the direct heat source.

The cook time may take a tad longer as well. However 'flavor-wise', it should be identical, since the dish is a self contained unit.

Nothing wrong W doin it on the grill at all, just thought I'd mention the oven option as the result will taste the same.

Keep experimenting !