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Grilled Pompano (Inihaw na Talakitok)

Grilled pampano fillet topped with Filipino salad and green mango salsa.


200 gms pompano fillet, skinless
1/4 cup cucumber, diced
1 tbsp green mango, diced
1/4 cup red pepper, diced
1/4 cup small tomatoes, diced
1/2 piece onion, sliced
2 tbsps green onion, diced
1/3 cup vinegar
1 tbsp lemon juice
salt and pepper to taste
1 tsp sugar
vegetable oil, as needed

To make green mango salsa:

  • Combine tomatoes, onions, lemon juice, mangoes and green onion.
  • Let stand for 30 minutes. Chill.
  • Season with salt and pepper.

To make Filipino salad:

  • Combine vinegar, sugar, salt and pepper. Set aside.
  • Mix together cucumber, red pepper and onions.
  • Pour vinegar mixture and mix. Chill for at least 30 minutes.

To cook the fish:

  • Dip fish fillet in oil and sprinkle with salt and pepper on both sides.
  • Grill on skin side first to make cross marks.
  • Turn and grill until done.
  • Serve with steamed rice, Filipino salad and green mango salsa on top of the fish.

Grilled Pompano

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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