|EVERY FEW MINUTES|
|FLORIDA GRILLED POMPANO|
4 mesquite chips
1/2 tsp. grated orange rind
3 tbsp. orange juice
1 tbsp. butter, melted
1/2 tsp. dried tarragon
4 Pompano fillets (1 lb.)
Soak mesquite in water for 30 minutes. Build a fire in the barbeque to medium heat.
Combine orange rind, orange juice, butter and tarragon in a small bowl. Set aside.
Drain chips and place directly on medium coals (gas grill owner may have to make an aluminum foil boat for the wood and wait until they start to smoke).
Grill fish 6 inches from coals about 5 minutes on each side until fish flakes easily with a fork. Baste often with orange juice mixture.
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