Grilled Pompano with Lime and Olive Oil

• 4 8-ounce pompano fillets
• 3 tablespoons vegetable oil
• Salt and freshly cracked black pepper to taste
• ¼ cup extra virgin olive oil
• 2 limes, halved
• 2 tablespoons chopped parsley

1. Rub the fillets with vegetable oil and season with salt and pepper to taste.

2. Grill the fillets skin-side up over a medium-hot fire for 3 to 4 minutes. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.

3. Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.