Tired of cooking a simple grilled fish? Its really not very appetizing even if you grill a talakitok (pampano) , one of our favorite and prized fish if you will just put salt and pepper on it and grill it without any special dipping sauce or side dishes like a salad or salsa. This recipe I have here is a grilled pompano fillet topped with Filipino salad and green mango salsa. The Filipino salad is made from cucumber, red bell pepper and onions mixed with vinegar, sugar and pepper. While the green mango salad is made from green mango, tomatoes, onions and green onions.
Grilled Pompano with Green Mango Salsa
I grew up thinking grilled fish meant a quick sprinkle of salt and pepper, then straight to the charcoal grill. My Uncle Rene did it that way back in Batangas, usually with talakitok he bought fresh from the morning market. It was good, yes, but after a few bites, you started wishing for something bright on the side. Years later, when my sister Liza came home from a short stay in Zambales, she cooked a version that completely changed how I looked at grilled pompano. She topped it with a simple salad and a green mango salsa, and suddenly the fish felt special, almost festive.
This recipe is inspired by that memory and shaped by many small family suggestions over the years. It keeps things simple, but it adds layers of flavor that make the dish feel complete.
Why Grilled Pompano Works So Well
There is a reason many Filipino cooks love using pampano for grilling. The flesh is firm and slightly fatty, which means it stays moist even over high heat. When you cook grilled pompano properly, it absorbs seasoning well without falling apart. My cousin Marco once told me that this fish forgives beginner mistakes, and I agree. Even if your fire runs a little hot, the meat stays tender.
Grilling also brings out a natural sweetness in the fish. That slight char from the grill balances beautifully with something sour or crisp, which is why pairing it with salads and salsa makes sense.
Preparing the Fish for Grilling
Before the fish touches the grill, a small step makes a big difference. Dipping the fillet lightly in oil helps prevent sticking and promotes even browning. When you sprinkle salt and pepper on both sides, you are not just seasoning the surface. Salt draws out a bit of moisture, which helps create those beautiful grill marks and a better texture.
Starting skin side down is another technique my Uncle Rene insisted on. The skin acts as a protective layer, keeping the flesh from drying out while it develops flavor. When you flip it, the fish finishes cooking gently, giving you a juicy result every time. This approach is especially helpful for anyone new to grilling seafood.
The Role of Green Mango Salsa in Grilled Pompano
The first time I tasted grilled pompano with green mango salsa was at a small family gathering in Laguna. My Aunt Nena said the idea came from her neighbor, who always served something sour with grilled dishes. Green mango adds sharpness and freshness that cuts through the richness of the fish.
Letting the salsa sit for thirty minutes is important. This resting time allows the mango, tomatoes, onions, and lemon juice to blend. The flavors soften and become more balanced, which means the salsa enhances the fish instead of overpowering it. Chilling it also gives a refreshing contrast to the warm grilled fillet.
Filipino Salad as a Cooling Side
The Filipino salad in this dish may look simple, but it plays a quiet supporting role. Cucumber cools the palate, red bell pepper adds sweetness, and onions give a gentle bite. When mixed with vinegar, sugar, salt, and pepper, the vegetables absorb the dressing and mellow out.
Chilling the salad for at least thirty minutes is not just about temperature. It helps the flavors marry and slightly firms up the vegetables, giving you a pleasant crunch. When served alongside grilled pompano, this salad keeps each bite light and balanced.
Putting It All Together at the Table
Serving this dish feels very Filipino to me. A plate of steamed rice, a piece of grilled pompano, and colorful toppings laid generously on top. My brother Joel likes spooning extra green mango salsa over his rice, letting the juices soak in. That mix of smoky fish, sour salsa, and crisp salad turns a simple meal into something memorable.
This combination also shows how Filipino cooking often works. We take a straightforward technique like grilling and elevate it with fresh sides and thoughtful seasoning.
A Dish Rooted in Everyday Cooking
Grilled pompano with green mango salsa is not a fancy restaurant creation. It reflects how home cooks adapt and improve what they already know. Somewhere between my uncle’s backyard grill and my sister’s provincial kitchen, this dish found its way into my own routine.
For beginners, this recipe is a good reminder that good cooking does not need complicated steps. When you understand why techniques work and pair flavors thoughtfully, even a humble grilled pompano can feel like a celebration on a plate.
How to Cook Grilled Pompano with Green Mango Salsa
Ingredients
- 200 grams pompano fillet skinless
- 1/4 cup cucumber diced
- 1 Tbsp green mango diced
- 1/4 cup red bell pepper diced
- 1/4 cup small tomatoes diced
- 1/2 piece onion sliced
- 2 Tbsp green onion diced
- 1/3 cup vinegar
- 1 Tbsp lemon juice
- salt and pepper to taste
- 1 tsp sugar
- vegetable oil as needed
Instructions
To make green mango salsa:
- Combine tomatoes, onions, lemon juice, mangoes and green onion.
- Let stand for 30 minutes. Chill.
- Season with salt and pepper.
To make Filipino salad:
- Combine vinegar, sugar, salt and pepper. Set aside.
- Mix together cucumber, red bell pepper and onions.
- Pour vinegar mixture and mix. Chill for at least 30 minutes.
To cook the fish grilled pompano:
- Dip fish fillet in oil and sprinkle with salt and pepper on both sides.
- Grill on skin side first to make cross marks.Turn and grill until done.
- Serve with steamed rice, Filipino salad and green mango salsa on top of the fish.
Notes
Cooking Tips:
Choose the Freshest Fish You Can Find
Fresh grilled pompano starts with clear eyes, shiny skin, and a clean ocean smell. Fresh fish holds its shape better on the grill and delivers a naturally sweet flavor. Using fresh pampano also reduces the need for heavy seasoning, which is ideal for beginners.Oil the Fish, Not the Grill
Lightly coating the fish with oil helps prevent sticking and promotes even browning. This method also allows the seasoning to stay on the fish instead of burning on the grill grates. It is an easy trick that gives grilled pompano a cleaner finish and better texture.Let the Fish Rest Before Serving
Allowing the fish to rest for a few minutes after grilling helps the juices redistribute. This keeps the flesh moist and prevents it from drying out when you cut into it. Resting also gives you time to spoon the green mango salsa on top for better flavor balance.
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