Lemongrass-Marinated Pompano with Dipping Sauce

• Juice of 2 limes
• 2 tablespoons Asian fish sauce
• 2 Thai chiles, minced
• 2 tablespoons sugar
• 2 garlic cloves, chopped
• 2 scallionswhites chopped, greens sliced, for garnish
• 1 large stalk of lemongrass, bottom two-thirds chopped
• 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
• 2 teaspoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground pepper
• Four 6-ounce pompano fillets with skin
• 2 tablespoons vegetable oil
• Lime wedges, for serving

1. In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.
2. In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste.
3. Rub the paste all over the pompano.
4. Put the fish on a plate, cover and refrigerate for 1 hour.
5. Scrape the marinade from the fish.
6. In a large, nonstick skillet, heat the oil.
7. Add the fish, skin side down, and cook over moderately high heat until the skin is crisp, about 3 minutes.
8. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2 minutes longer; transfer to plates, skin side up, and garnish with scallion greens and cilantro sprigs.
9. Serve with lime wedges and the dipping sauce.

fish sauce, chiles, sugar, garlic, scallionswhites, stalk of lemongrass, cilantro stems, sugar, lime juice, kosher salt, freshly ground pepper, pompano, vegetable oil, lime wedges

Taken from www.foodandwine.com/recipes/lemongrass-marinated-pompano-with-dipping-sauce (may not work)