Grilled Florida Pompano with Garlic Butter & Citrus Zest

Florida Pompano is widely regarded by chefs and seafood enthusiasts alike as one of the finest fish to grill, thanks to its firm, pearly white flesh and mild, sweet flavor. When prepared on an Arteflame grill, the experience is elevated entirely; the high-heat searing capability of the solid steel cooktop creates an irresistible, crispy skin while keeping the meat tender and succulent. This recipe focuses on a bright and aromatic approach, utilizing a rich garlic butter infused with the zest of fresh lemon and orange. It is a dish that speaks of summer evenings and coastal breezes, yet it is simple enough to prepare for a quick weeknight dinner. By grilling the pompano whole or as filets on the flat top, you ensure even cooking and easier handling, resulting in a restaurant-quality presentation that centers on fresh, natural ingredients.

Ingredients

• 2 Whole Florida Pompano (cleaned, scaled, and gutted) or 4 large fillets
• 4 tbsp Unsalted Butter, melted
• 3 cloves Garlic, finely minced
• 1 Lemon, zested and juiced
• 1 Orange, zested
• 2 tbsp Olive Oil (for coating the fish and grill)
• 1 tsp Sea Salt (plus more to taste)
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tbsp Fresh Parsley, chopped (for garnish)
• Optional: Lemon wedges for serving

Instructions

Step 1: Prepare the Fish

1. Rinse the Florida Pompano under cold water and pat them completely dry with paper towels. Removing excess moisture is crucial for achieving crispy skin.
2. If using whole fish, use a sharp knife to score the skin on both sides, making 3 distinct diagonal cuts. This allows the heat to penetrate evenly and gives the seasoning a place to hide.
3. Brush the fish generously with olive oil on all sides. Season liberally with sea salt and freshly cracked black pepper, ensuring you get the seasoning into the score marks and the cavity if cooking whole.

Step 2: Fire Up the Grill

1. Light your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop.
2. Allow the grill to reach the optimal temperature. You want the surface hot enough to sear the fish instantly upon contact.
3. Lightly oil the cooking surface where you plan to place the fish to prevent sticking.

Step 3: Make the Garlic Citrus Butter

1. In a small heat-safe bowl or sauce pot that can sit on the cooler outer edge of the grill, combine the melted butter, minced garlic, lemon zest, orange zest, and half of the lemon juice.
2. Stir the mixture well and let it warm gently on the grill so the flavors meld together. Keep it warm but do not let the garlic burn.

Step 4: Grill the Pompano

1. Place the Pompano onto the hot, oiled cooktop. If using whole fish, let it cook undisturbed for about 4-5 minutes per side. If using fillets, cook for 3-4 minutes skin-side down first.
2. Wait for the fish to release naturally from the metal before flipping. If it sticks, it needs another minute to form a crust.
3. Once flipped, brush the seared side generously with the garlic citrus butter mixture.
4. Continue cooking until the flesh is opaque and flakes easily with a fork.

Step 5: Finish and Serve

1. Remove the fish from the grill and place it on a serving platter.
2. Drizzle any remaining garlic citrus butter over the top.
3. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges on the side.

Tips

Grilling delicate fish like Pompano requires a blend of patience and timing to achieve that perfect golden crust without overcooking the meat. The most important tip for this recipe is to ensure your Arteflame cooktop is properly heated and well-oiled before the fish touches the surface; this creates a non-stick effect similar to a cast-iron skillet. Do not attempt to force the fish to flip; if the skin is sticking to the grill, it simply means the protein hasn't fully seared yet—give it another minute, and it will release naturally. When using whole fish, scoring the skin is not just for aesthetics; it helps the heat reach the bone for safe, even cooking and allows your garlic butter marinade to seep deeper into the flesh. Finally, always have a wide, thin metal spatula on hand, as this offers the best control when flipping larger fillets or whole fish.

Variations

While the combination of garlic, butter, and citrus is a timeless classic for white fish, Florida Pompano is an incredibly versatile canvas that adapts well to various flavor profiles. You can easily modify this recipe to suit your palate or match the theme of your dinner party. If you prefer a bit of heat, consider adding red pepper flakes to the butter or using a Cajun spice rub on the skin before grilling. For a more savory, umami-packed version, swap the citrus for a soy and ginger glaze. You can also lean into Mediterranean flavors by incorporating herbs like oregano and using lime instead of lemon. Here are a few distinct variations to try on your grill:

• Spicy Creole Pompano: Replace the salt and pepper with a bold Creole seasoning blend and add a dash of cayenne to the butter.
• Asian Fusion Style: Glaze the fish with a mixture of soy sauce, sesame oil, grated ginger, and scallions.
• Herb Garden Delight: Stuff the cavity with fresh sprigs of dill, thyme, and rosemary slices before grilling.
• Vera Cruz Twist: Top the grilled fish with a warm salsa of tomatoes, olives, capers, and onions cooked right on the Arteflame.
• Lime & Cilantro Butter: Swap the lemon and orange zest for lime zest and finish with a heavy handful of fresh cilantro.

Best pairings

To create a balanced and memorable meal, pair your grilled Pompano with sides that complement its delicate sweetness without overpowering it. Since you are already cooking on the Arteflame, it makes perfect sense to utilize the flat-top surface for your side dishes as well. Grilled vegetables are a natural choice; the slight char adds a smoky depth that mirrors the crispy skin of the fish. Light starches also work wonderfully to soak up the excess garlic butter sauce. Avoid overly heavy or creamy sauces that might weigh down the meal. Instead, aim for fresh, vibrant textures and flavors that enhance the coastal vibe of the dish.

• Grilled Asparagus: Simply seasoned with olive oil and salt, cooked until tender-crisp on the flat top.
• Charred Lemon Potatoes: Sliced thin and fried on the grill surface until golden brown.
• Arugula Salad: A fresh salad with a light vinaigrette cuts through the richness of the butter.
• Wild Rice Pilaf: An earthy side dish that adds texture and pairs beautifully with citrus notes.
• Grilled Zucchini Ribbons: Shaved thin and quickly seared for a healthy, low-carb accompaniment.

Conclusion

Mastering this Grilled Florida Pompano recipe on the Arteflame is a rewarding experience that yields delicious results with minimal effort. The combination of the smoky sear from the grill and the bright, zesty notes of the garlic butter creates a harmony of flavors that is hard to beat. Whether you are a seasoned pitmaster or a home cook looking to expand your seafood repertoire, this dish proves that fresh ingredients and the right cooking method are all you need for a gourmet meal. Gather your ingredients, fire up the grill, and enjoy a taste of the coast right in your own backyard. It is a meal that invites conversation and leaves everyone at the table satisfied.