Smoked Stuffed Golden Pompano with Pecan Green Beans and Grilled Vegetables

Ingredients

• 2 whole golden pompano, cleaned and gutted, roughly 1.5 to 2 lbs each

  
• 1 tsp sea salt, for fish, divided
• 1 tsp fresh ground black pepper, for fish, divided
• 1 whole lemon, half juiced for fish, half sliced for stuffing
• 1 whole lime, half juiced for fish, half sliced for stuffing
• 6 cloves fresh garlic, roughly chopped, for fish stuffing
• 1/4 cup fresh flat-leaf parsley, chopped, for fish stuffing
• 1/4 cup fresh cilantro, chopped, for fish stuffing
• 2 whole shallots, sliced, divided between fish and green beans
• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil, for green beans
• 1 tbsp coconut oil, melted, for green beans
• 3 cloves fresh garlic, finely grated, for green beans
• 1 tsp lemon zest, for green beans
• 1 tbsp fresh lemon juice, for green beans
• 1/3 cup raw pecans, roughly chopped
• 2 tbsp fresh flat-leaf parsley, chopped, for green beans
• 2 tbsp fresh cilantro, chopped, for green beans
• 1/2 tsp sea salt, for green beans
• 1/2 tsp fresh ground black pepper, for green beans
• 1 lb fresh asparagus, tough ends trimmed
• 1 tsp fresh ginger, finely grated, for asparagus
• 1 tsp lemon zest, for asparagus
• 1 tbsp fresh lemon juice, for asparagus
• 1 whole shallot, sliced, for asparagus
• 1/2 tsp onion powder, for asparagus
• 1/2 tsp garlic powder, for asparagus
• 1/2 tsp sea salt, for asparagus
• 1/2 tsp fresh ground black pepper, for asparagus
• 1 tbsp olive oil, for asparagus
• 1.5 lbs Japanese sweet potatoes, diced into 1-inch cubes
• 1 tbsp olive oil, for sweet potatoes
• 1 tbsp coconut oil, melted, for sweet potatoes
• 1 tsp cinnamon, for sweet potatoes
• 1 tbsp coconut sugar, for sweet potatoes
• 1/4 tsp cayenne pepper, for sweet potatoes
• 1 tsp fresh ginger, finely grated, for sweet potatoes
• 1/2 tsp sea salt, for sweet potatoes
• 1/2 tsp fresh ground black pepper, for sweet potatoes
• Mini Indian eggplants
• Tomotillo
• Trumpet mushroom

Instructions

1. 1

   Preheat your grill or smoker to 375 to 400 degrees F. If using a smoker, add your wood chips now.

   Step 1
2. 2

   Pat both fish dry. Score each side of the fish 3 times with a sharp knife, cutting about halfway through the flesh. Season the outside and inside cavity generously with sea salt and fresh ground pepper. Squeeze fresh lemon and lime juice over both fish and into the cavities.

   Step 2
3. 3

   Stuff each fish cavity with the chopped garlic, parsley, cilantro, sliced shallots, and 2 to 3 lemon and lime slices. Place fish in a foil-lined pan or directly on the grill grates over indirect heat.

   Step 3
4. 4

   In a large bowl, toss the trimmed green beans with olive oil, melted coconut oil, grated garlic, lemon zest, lemon juice, sea salt, and pepper until fully coated. Transfer to a foil pan. Top with chopped pecans, parsley, and cilantro. Set aside.

   Step 4
5. 5

   In a separate bowl, toss the asparagus with olive oil, grated ginger, lemon zest, lemon juice, sliced shallots, onion powder, garlic powder, sea salt, and pepper. Arrange in one half of a large foil pan.

6. 6

   In the same bowl, toss the diced Japanese sweet potatoes with olive oil, melted coconut oil, cinnamon, coconut sugar, cayenne, grated ginger, sea salt, and pepper. Place them in the other half of the foil pan with the asparagus.

7. 7

   Place the fish on the lower grill grate. Place the sweet potato and asparagus pan and the green bean pan on the upper rack. Place the halved mini eggplants and tomatillos directly on the upper grate if using.

   Step 7
8. 8

   Grill the fish for 20 to 25 minutes total, flipping once at the halfway point, until the skin is charred and the flesh flakes easily with a fork. Do not overcook. Golden pompano is done faster than you think.

9. 9

   The sweet potatoes and asparagus will take 25 to 35 minutes. The green beans will take about 20 to 25 minutes. Stir the vegetables once midway through. The eggplant and tomatillos will take 20 to 30 minutes depending on size.

10. 10

    Pull everything off the grill once cooked through. Let the fish rest 5 minutes before serving. Portion everything into meal prep containers or serve family style.

Nutrition Facts

Substitutions & Variations

• →No golden pompano available? Use whole branzino, sea bream, or red snapper with the same stuffing and timing.
• →Swap pecans for walnuts or slivered almonds on the green beans.
• →Coconut sugar on the sweet potatoes can be swapped for a light drizzle of raw honey or simply left out.
• →Coconut oil can be replaced with avocado oil throughout for a higher smoke point.
• →No smoker? Use a gas or charcoal grill and add a small foil packet of soaked wood chips for smoke flavor.