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Ingredients
- 4 x two-lb. Pompano cleaned and gutted Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 lrg Ripe tomatoes see * Note
- 1/2 c. Chopped onion
- 1 Tbsp. Basil chiffonade
- 3 ounce Twelve-year-old balsamic vinegar splash Extra virgin olive oil optional Salt to taste Freshly-grnd black pepper to taste
Directions
- * Note: The tomatoes may be charred on the grilled for a different flavor if you like.
- 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 min on each side.
- For the vinaigrette, seed and mince the tomatoes, add in the onions, basil and vinegar. Season to taste with salt and freshly-grnd pepper. Serve with the pompano.
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