Grilled Pompano with Lime and Olive Oil

• 4 8-ounce pompano fillets
• 3 tablespoons vegetable oil
• Salt and freshly cracked black pepper to taste
• 1/4 cup extra virgin olive oil
• 2 limes, halved
• 2 tablespoons chopped parsley

1. Rub the fillets with vegetable oil and season with salt and pepper to taste.
2. Grill the fillets skin-side up over a medium-hot fire for 3 to 4 minutes.
3. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.
4. Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.

pompano, vegetable oil, salt, extra virgin olive oil, parsley

Taken from www.cookstr.com/recipes/grilled-pompano-with-lime-and-olive-oil (may not work)