Ingredients Jump to Instructions ↓

  1. 4 Two-pound Pompano - cleaned and gutted Olive oil Salt - to taste Freshly-ground black pepper - to taste Tomato and Balsamic Vinaigrette

  2. 4 Ripe tomatoes - seeNote (large)

  3. 1/2 cup 31g / 1.1oz Minced onion

  4. 1 tablespoon 15ml Basil chiffonade

  5. 3 oz 85g Twelve-year-old balsamic vinegar Splash Olive oil - optional Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: The tomatoes may be charred on the grilled for a different flavor if desired. 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. For the vinaigrette, seed and mince the tomatoes, add the onions, basil and vinegar. Season to taste with salt and freshly-ground pepper. Serve with the pompano. This recipe yields ?? servings.


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