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How to Cook Grilled Pompano with Green Mango Salsa

Bring new life to grilled pompano with this Filipino inspired recipe topped with green mango salsa and crisp vinegar salad, plus simple grilling tips and a nostalgic family story beginners will love
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: grilled fish recipe, grilled pompano, inihaw na talakitok
Servings: 1 serving
Calories: 224kcal
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

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.

Notes

Cooking Tips:

Choose the Freshest Fish You Can Find

Fresh grilled pompano starts with clear eyes, shiny skin, and a clean ocean smell. Fresh fish holds its shape better on the grill and delivers a naturally sweet flavor. Using fresh pampano also reduces the need for heavy seasoning, which is ideal for beginners.

Oil the Fish, Not the Grill

Lightly coating the fish with oil helps prevent sticking and promotes even browning. This method also allows the seasoning to stay on the fish instead of burning on the grill grates. It is an easy trick that gives grilled pompano a cleaner finish and better texture.

Let the Fish Rest Before Serving

Allowing the fish to rest for a few minutes after grilling helps the juices redistribute. This keeps the flesh moist and prevents it from drying out when you cut into it. Resting also gives you time to spoon the green mango salsa on top for better flavor balance.