How To make Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette
How To make Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette
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4 2 pound pompano
cleaned & gutted ****** Tomato & Balsamic Vinaigrette ***** 4 large tomatoes, red ripe 1/2 bunch onion :
minced 1 tablespoon basil chiffonade 3 ounces 12 year old balsomic vinegar salt pepper Make 1/2-inch deep slits 2-inches apart on both sides of the pompano. Smoke for 1 hour at 200 degrees. Remove pompano from smoker and lightly oil and season with salt and pepper. Grill pompano for 7 minutes on each side. Serve with vinaigrette.
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