JERKED POMPANO WITH PINEAPPLE CILANTRO SALSA AND CHARRED LIMES

I went to my friends at the local fisherman's market and they "hooked" me up with this beautiful fresh pompano!!!

I got the guys to fillet the pompano for me to save some time... 

First before we get to the fish here's the recipe for an easy light pineapple salsa to top the fish. 

Pineapple Cilantro Salsa

1 cup pineapple (diced) 

1/4 cup onion (diced)

1 fresh jalapeno (diced) 

1/4 cup roasted red pepper (diced)

1/2 cup fresh cilantro (minced)

juice of 1 lime

salt and pepper to taste

Mix all the ingredients together and check for seasoning. Place in the cooler for at least 30 minutes so flavors can blend.

Now for the pompano!

I used a dry jerk rub for this dish but you can also use a wet jerk marinade. 

Dry Jerk Rub

1 tablespoon onion powder

1 tablespoon granualated garlic

1 tablespoon kosher salt

1 tablespoon Habanero powder (or cayenne)

2 teaspoon sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2 teaspoons dried thyme

Mix all the ingredients together and store in a tightly covered container.

After the fish is seasoned and ready to go preheat a skillet over meduim high heat with a little oil.

Place in the pan presentation side down. 2 to 2 1/2 minutes on that side then flip and turn the flame off. Over cooked fish should be pumished by 2-5 years of hard jail time!!! Don't overcook it!!! 

Its always a good idea to let fish  rest a little before you serve it. Now it's time too plate this up!!! 

 Here's the finished dish and believe me...it is so DELICIOUS! You've got to try this one out...