Smoked Whole Pompano
- 3 cups hickory chips
- 3 medium Pompano, cleaned, gutted and scored (approximately 6 lbs)
- olive oil
- salt and pepper
- 1 large lemon, sliced
- 1 large onion, sliced into rounds
Cover wood chips in water and soak for at least 30 minutes. Start the grill.
Rinse the fish in cold water and pat dry inside and out. Place fish on grill-safe pan. Rub salt, pepper and olive oil over outside and inside of each fish.
Slide at least one slice each of lemon and onion into the inside of the fish. Add more if it will fit.
Once charcoal is ashed over and hot, drain wood chips. Layer 2 cups of drained wood chips on top of the hot coals. Replace grill rack and place grill-pan on rack. If you put it off direct heat, increase cooking time by approximately 5 minutes. Cover the grill and seal to contain smoke. Allow to smoke for 10 to 12 minutes. Remove pan and rack. Add remaining wood chips on top of coals. Flip fish to cook on other side.
Cook for an additional 10 to 12 minutes, or until fish is white and flaky. Top with additional lemon slices and serve.