Pompano is a flavourful, fatty fish I recently discovered in the frozen section of my grocery store. I've only ever seen it sold whole and ungutted, but it's worth learning the skill for a tasty recipe like this Asian-style grilled whole pompano. Don't be intimidated by the bones either! It doesn't have much in the way of smaller ones, making it easier to eat without unintentional flossing. While it's generally believed that this fish is tastier grilled, sometimes it's not practical, so I've provided instructions using your oven too.
Keto Asian-Style Grilled (or Baked) Whole Pompano Fish Recipe
Directions:
- 2 tablespoons avocado oil
- 2 teaspoons Lakanto Golden Sweetener
- 2 tablespoons lime juice, freshly squeezed (*May sub with lemon juice.)
- 1 ½ tablespoons fresh ginger, finely minced
- 1 teaspoon fish sauce
- 2 teaspoons tamari soy sauce(*May sub with coconut aminos, though you might want to cut the sweetener down if you do.)
- ½ teaspoon toasted sesame oil
- ½ teaspoon lime zest (*May sub with lemon zest.)
- 1 garlic clove, minced
- Two whole 14 oz pompano fish
- Kosher sea salt and freshly ground black pepper, to taste
- 1 lime or half a lemon, sliced
- 4-6 cup cilantro sprigs (*May sub with parsley sprigs.)
Directions:
(*Note: While grilling is the best method for this fish, though I have provided oven instructions if grilling is impractical.)
In a small bowl, whisk together the sweetener with the avocado oil, lime juice, ginger, fish sauce, tamari soy sauce and garlic.
Preheat grill (or oven broiler ) to medium-high (around 450F). Rinse pompano inside and out and pat dry with paper towels. Score fish with diagonal slices on either side. Stuff cavity of each fish with lime (or lemon slices) and herb sprigs. Sprinkle inside and outside of each fish with kosher salt and pepper. Brush the prepared sauce over the inside and outside of the fish.
Add a grill mat to your grill or place it on the middle rack in your oven. If you don't have a grill mat, you can simply oil your grates or rack. If using your oven, add a tray below the fist to catch any drippings from the fish. Grill or bake uncovered, basting the fish with the sauce and turning it over halfway through, until skin is charred and flesh is white and opaque, about 14 to 20 minutes.
Did you make this keto Asian-style grilled whole pompano fish recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
