Ingredients

4 mesquite chips
1/2 tsp. grated orange rind
3 Tbsp. orange juice
1 Tbsp. margarine, melted
1/2 tsp. dried tarragon
4 Pompano fillets (1 lb.)

Cooking Instructions

Soak mesquite in water for 30 minutes. Build a fire in the barbeque to medium heat. Combine orange rind, orange juice, margarine and tarragon in a small bowl. Set aside. Drain chips and place directly on medium coals (gas grill owner may have to make an aluminum foil boat for the wood and wait until they start to smoke). Grill fish 6 inches from coals about 5 minutes on each side until fish flakes easily with a fork. Baste often with orange juice mixture.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)