Grilled Pompano with Ramps
Ilan Hall•
July 9, 2025
Simply grilled whole pompano that’s been dried in the fridge for two days for ultimate skin crispiness simply served with lemon and charred ramps
Ingredients (6)
Ingredients (6)
Instructions
Prep
Place the cleaned pompano (1 whole) uncovered on a rack in the fridge for 2 days to allow the skin to dry out and concentrate flavor.
Season generously with kosher salt just before grilling.
Grilling
Heat a grill to medium-high. Clean and oil the grates well.
Lightly oil the skin of the fish and the ramps (1 bunch).
Grill the pompano for ~5–6 minutes per side, or until the skin is crisp and the flesh flakes easily.
At the same time, grill the ramps until charred and tender — just a minute or two per side.
To serve
Plate the grilled pompano whole, skin blistered and golden.
Scatter the charred ramps over or alongside.
Finish with a squeeze of lemon and a drizzle of good olive oil.
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