Grilled Pompano

Grilled Pompano is a delicious dish that anyone can prepare. Aside from tasting fresh and delicious, I like grilled pompano because it does not require a lot of ingredients and it is simple to prepare.

Inihaw na Pompano

I used black pompano for this recipe. Since pompano is quite fatty, it is a good candidate for grilling. I made a few incisions on both sides of the fish so that it will absorb the salt and cook faster. It also helps me determine if the fish is already cooked through.

I love to eat grilled pompano with rice. It will be better if the fish and rice are served in banana leaves – just like what we used to do in the Philippines. Sometimes it is possible if I am able to grab hold of frozen banana leaves. Yes, even banana leaves are bought frozen here in Chicago. At this time, I do not need any banana leaves. The grilled pompano itself is more than enough.

Try this Grilled Pompano Recipe.


Grilled Pompano
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
  • 1 large pompano (2 to 3 lbs.), cleaned
  • Cooking oil spray
  • 1 tablespoon coarse sea salt
  1. Rub the sea salt all over the pompano. Let is stay for 30 minutes.
  2. Heat-up the grill. Spray the cooking oil all over the pompano.
  3. Grill each side for 7 to 9 minutes.
  4. Transfer to a serving plate. Serve with toyomansi.
  5. Share and enjoy!


How to Cook Filet Mignon

In any restaurant, filet mignon will be the most expensive cut of steak. There are a few good reasons behind this. This steak cut is one of the tenderest of all beef and of the high quality too. Its availability is quite limited and it contains high amount of nutrients for your health. Given its superior texture, nutrition and cost, it’s important to learn how to cook filet mignon perfectly.

Filet Mignon and Steak Cuts

Filet mignon is cut from a cow’s tenderloin. The tenderloin is the softest type of beef. Unlike a brisket, this is a muscle that is rarely exercised during the animal’s life. It has very little connective tissue and this contributes to its tenderness. The tenderloin is also a small section, which makes it somewhat exclusive. Because it’s expensive, learn how to cook filet mignon properly to get value for your buck.

Health Benefits of Filet Mignon

how to cook filet mignon

Besides being one of the best sources of protein, filet mignon has an array of vitamins and minerals. One serving of filet mignon can contribute largely to your daily intake of iron. This tender cut also boasts high levels of phosphorus, potassium and magnesium. B vitamins are also prominent in filet mignon, and perform metabolic and disease-preventing functions.

Learning how to cook filet mignon is very good for your health. The vitamins and minerals it contains are important for your red blood cells, oxygen transportation, blood pressure regulation, bone and muscle health and fluid balance. If you have a heart condition, eat smaller portions and in moderation. Filet mignon has saturated fats that can damage arteries.

How to Cook Filet Mignon

There are 3 basic steps to learning how to cook filet mignon: seasoning, searing and baking.

Seasoning Filet Mignon

  • Seasoning is the simplest step because filet mignon doesn’t require much of it. It is advisable to keep your seasoning simple and preferably dry. Too much can dissolve the tender tissue and break it apart. Make a dry rub with salt, black pepper, cayenne pepper, garlic powder and other dry spices.

Pan-Searing Filet Mignon

Step 1:

Add 2 tablespoons of olive or sesame oil into a pan and heat. Place the filet mignon inside the pan and cook each side until a crust forms.

Step 2:

Preheat oven to 450 F and bake on a tray or dish until done. For a medium rare filet mignon, the internal temperature should be between 130 and 135 F. Medium steak temperatures range from 140-145 F and medium well from 155 to 160 F. If it’s lower than 130 F, it’s rare. Anything above 160 F is well done.

Filet mignon is a high-quality steak cut with excellent texture and flavor. It should be seasoned carefully with mild spices and cooked under close supervision. To ensure accuracy, it is advisable to use a meat thermometer and insert it in the middle of the steak for a reading. Once you learn how to cook filet mignon, serve with vegetables, mashed potatoes and sauces.


Flank Steak Marinade

Do you love grilled Flank Steak? Silly me for asking that question – – almost all meat lovers would like to a have sliced of tender juicy flank steak. For one, flank steak is one of the tastiest cuts of steak around, and it is tender as long as you do not overcook it. A great grilled flank steak won’t be that good without a nice tasting marinade – you know, something that will provide the steak more flavor with a little bit of kick into it. This Flank Steak Marinade Recipe is what I am talking about.

Preparing flank steak marinade is very simple. All you need to do is to combine all the ingredients and stir. Make sure that all the ingredients are distributed evenly for best results. I use this flank steak marinade recipe for flank steaks and for pork chops, as well. I ensure that the meat absorbs the marinade, which means marinating the meat for more than 6 hours.

Try this Flank Steak Marinade Recipe. Enjoy!

Flank Steak Marinade

Flank Steak Marinade


  • 3 tablespoons red wine vinegar
  • 5 tablespoons dark soy sauce
  • 2 tablespoons Worcestershire sauce
  • Juice from 1 lemon
  • 1 1/2 tablespoon Dijon mustard
  • 1 /2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper powder
  • 1/2 cup canola oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper

Cooking Procedure

  1. Prepare the Flank Steak Marinade by combining vinegar, soy sauce, Worcestershire sauce, and lemon juice in a bowl. Stir.
  2. Add Dijon mustard, paprika, cayenne pepper powder, canola oil, garlic, and ground black pepper. Mix well until all the ingredients are well blended.
  3. Pour the flank steak marinade mixture on flank steaks. This can also be used as a marinade for other steak cuts for grilling.
  4. Share and enjoy!

Number of servings (yield): 4

Burger and Bratwurst, anyone?

Care for some burger and bratwurst?  There are some days when I don’t feel like eating rice. During these days, I usually have subs or sandwiches. Today, I found some burgers and bratwurst in the freezer. I thought of giving em a quick grill.

Burger and Brtwurst

I would assume that most of you know how to grill burgers. We just put it on the hot grill, add some spices, baste it (sometimes), and flip it when the other side is done (pretty much like grilling liempo (pork belly)). How about preparing bratwurst before grilling?

I don’t grill bratwurst right away. I usually do it the German way,parboil it first in beer with onions and butter. Sounds interesting? well, its time for you to give it a try.