-
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.
-
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.
-
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.
-
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).
-
Serve grilled whole fish with lemon rounds, a sprig of thyme, grilled vegetables, and rice. Pair with Mirassou Chardonnay.