Grilled Pompano with Lime and Olive Oil

​•    4 8-ounce pompano fillets

•    3 tablespoons vegetable oil

•    Salt and freshly cracked black pepper to taste

•    ¼ cup extra virgin olive oil

•    2 limes, halved

•    2 tablespoons chopped parsley  

Directions

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. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.

3.    Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.