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+ servings
5 from 2 votes
Grilled Pompano and Summer Vegetables with Za'atar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A simple, completely delicious recipe for grilled whole pampano fish and grilled za'atar summer vegetable skewers.

Recipe Type: Dinner
Makes: 4 generous servings
Author: Brooklyn Supper
  • 2 medium-sized zucchini , trimmed and cut into thick rounds
  • 2 medium-sized summer squash , trimmed and cut into thick rounds
  • 2 bell peppers , cored, seeded, and cut into thick rounds
  • 1 red onion , trimmed, peeled and cut into eighths
  • 4 tablespoons olive oil , divided
  • 2 teaspoons sea salt , divided
  • 2 tablespoons za'atar
  • 4 whole pompano fish , gutted
  • 2 tablespoons fresh lemon juice
  • lemon rounds
  • 4 thyme sprigs
  • basmati rice , for serving (optional)
  1. Prepare a hot grill. Heat should be strong, but not so hot that you can't hold your hand comfortably over it for 4 - 5 seconds.
  2. Slide prepped vegetables onto bamboo skewers. Brush vegetables on all sides with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt. Finally, sprinkle za'atar over vegetables. Set skewers on the grill; cook each side until tender, 3 - 4 minutes. Set cooked vegetables aside while you grill the fish.
  3. Whisk together the olive oil, lemon juice, and remaining sea salt. Brush pompano sparingly on both sides with the oil-lemon juice mixture. Place on the grill.
  4. Cook 3 - 4 minutes. Carefully flip fish with a spatula, approaching from the top so as not to damage the skin. Cook for another 3 - 4 minutes. Use a sharp knife to check that fish is opaque all the way through. If fish needs a little more time, move it from directly over the coals to a part of the grill with indirect heat and cook until done (3 more minutes, max).
  5. Serve grilled whole fish with lemon rounds, a sprig of thyme, grilled vegetables, and rice. Pair with Mirassou Chardonnay.