Ginger's heat is more aromatic than incendiary, but it does give this fish a definite kick.
Food & Wine AUGUST 2002
Light a grill. In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic. Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the cilantro and serve.
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