Serves 4
Ingredients:
1 whole Fresh Pompano about 1 1/2 -2 Lb, make 4 fillet with the skin on
4 oz white MISO
3/4 cup Sake
1 bunch Scallions cleaned and washed
8 10 inch Bamboo Skewers
1/2 fresh lemon
Procedure:
Whisk Sake and Miso together and pour over the Pompano and Scallions,
Let Marinate for 1 day. Skewer the fillets of pompano with 2 Skewers each so the fillets stay flat while Grilling. Lay the Scallions out on a Charcoal grill and keep turning till done, no more than 5 minutes. Place a Brick or a stone on the grill so you can rest the tip of the skewer so the fish is roasting about 1-1/2 to 2 inches above the Grill. Keep turning the fish till done about 7-10 minutes. Serve Pompano on top of Scallions Splash with Fresh Lemon.