Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Mojo Criollo Pompano |
Seafood-4192 |
| Ingredients |
|
| 1 |
cup olive oil |
| 1/3 |
cup Florida orange juice |
| 1/3 |
cup Florida key lime juice |
| 8 |
cloves garlic, minced |
| 1 |
tablespoon ground cumin |
| 1 |
tablespoon ground coriander |
| 1/2 |
habanero chile, seeded and minced |
| 1 1/2 |
tablespoons kosher salt |
| 1 |
tablespoon granulated sugar |
| 1 |
Florida pompano |
| |
|
| Preparation |
Mix all ingredients together in a blender. Eviscerate the pompano;
score its sides with a sharp knife in the thickest areas to precipitate the absorption
of the mojo and to help cook the fish evenly. Brush the prepared pompano with the mojo
20 minutes before grilling. Grill fish about 8 minutes on each side, basting one or
twice on each side while grilling.
Yield
4 servings
Nutritional Value Per Serving
Calories 341, Calories From Fat 280, Total Fat 31g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 14mg, Total Carbohydrates 10g, Protein 6g, Omega 3 Fatty Acid 0.36g
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Look for "Fresh from Florida" ingredients at your local store. |
