Grilled Pompano (Inihaw na Talakitok) with Green Mango Salsa

Tired of cooking a simple grilled fish? Its really not very appetizing even if you grill a talakitok (pampano) , one of our favorite and prized fish if you will just put salt and pepper on it and grill it without any special dipping sauce or side dishes like a salad or salsa. This recipe I have here is a grilled pampano fillet topped with Filipino salad and green mango salsa. The Filipino salad is made from cucumber, red bell pepper and onions mixed with vinegar, sugar and pepper. While the green mango salad is made from green mango, tomatoes, onions and green onions.

To cook the grilled pompano; 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.

Print Recipe

How to Cook Grilled Pompano with Green Mango Salsa

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Fish Recipe

Cuisine: Filipino

Servings: 1 serving

Author: Manny

Ingredients

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

Instructions

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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 bell pepper and onions.
• Pour vinegar mixture and mix. Chill for at least 30 minutes.

To cook the fish grilled pompano:

• 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.