Friday night grill, fresh pompano, brussels, mushrooms and potatoes.

I love my copper liner that allows me to cook on the grill without being so messy!

I cut all the brussel sprouts in half then tossed them in a bowl with some EVOO, salt, pepper, and cayenne.

Then I grilled them on low heat, covered for about 15 minutes. Be sure to check frequently since grill temps are not as accurate as the oven

Then I added some cleaned de-stemmed porcini mushrooms that I also tossed with EVOO and garlic powder.

Once they are cooked to your liking, you can remove, push over to the unheard side, or start cooking the fish at the same time.

I found some local pompano that were caught this afternoon! Season with old bay or see link for a home made Blackened seasoning.

Once the fish was started, I cut a small potato on the mandolin since they will cook quickly.

Then assemble and serve family style!


Give it a try!

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