Grilled Pompano With Smoked Tomato And Balsamic Vinaigrette Recipe - Cooking Index
Grilled Pompano With Smoked Tomato And Balsamic Vinaigrette Recipe - Cooking Index
| 4 | Two-pound Pompano - cleaned and gutted | |
| Olive oil | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Tomato and Balsamic Vinaigrette | ||
| 4 | Ripe tomatoes - see * Note (large) | |
| 1/2 cup | 31g / 1.1oz | Minced onion |
| 1 tablespoon | 15ml | Basil chiffonade |
| 3 oz | 85g | Twelve-year-old balsamic vinegar |
| Splash Olive oil - optional | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* 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.
Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3608 broadcast 09-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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