Today I did something I love to do. Just visited a bunch of markets and bought a bunch of random ingredients for the week. Tonight was a fresh take on what I discovered. There is a great Vietnamese market just down the road where they had Golden Pompano on sale. A while ago a friend brought over Golden Pompano for a grill fest and it caught on fire. Probably the best dish of the night.
Our approach to tonight was simple, fresh and fun.
We made a chimichurri:
- Cilantro
- Italian parsley
- Marjoram
- Garlic
- Rice wine vinegar
- Olive oil
- Red pepper flakes
Chop everything finely and mix it all up adjusting as you see fit.
For the Pompano:
Just make it simple and marinade with:
- Olive oil
- Salt
- Pepper
- Garlic Powder
Marinade for 30 minutes and then grill for about 10 minutes per side.
Served with Basmati rice and an Asian pear and cucumber salad
Working Dad Cooks 