Mesquite-Grilled Pompano

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serves/makes:

ready in:
30-60 minutes

ingredients

4 mesquite chips
1/2 teaspoon grated orange rind
2 tablespoons unsweetened orange juice
1 tablespoon margarine, melted
1/2 teaspoon dried tarragon
4 pompano fillets
4 slices orange
fresh tarragon sprigs

directions

Soak mesquite chips in water to cover for 30 minutes.

Combine orange rind and juice, margarine and tarragon in a small bowl. Stir well. Set mixture aside.

Drain chips, then place directly on medium coals. Grill pompano 6 inches over coals 5 minutes on each side or until fish flakes easily when tested with a fork. Baste often with reserved orange juice mixture.

Garnish each serving with an orange slice and a tarragon sprig.

added by

KatherineS

nutrition data

Nutritional data has not been calculated yet.

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