Grilled butter basted Pompano

Grilled some Pompano fish over a bed of hot red oak coals then basted the fish in a melted garlic herb infused butter. Finished in indirect heat till internal 140 degrees fahrenheit.

This was hands down some of the best fish I've ever tasted. I thought the oak would overpower it but it really complimented the fish, smokiness was not overpowering.

I'll never pay $30 for 6 oz of mid seafood at a restaurant again. Pompano for $5 a pound can't be beat. It's almost as good as Chilean Seabass that normally goes for $30+ a pound.