Grilled Pompano with Smoked Tomato & Balsamic Vinaigrette
Yield
4 servingsPrep
15 minCook
74 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pompano steaks
2 pounds each, clenaed, gutted |
* |
| Tomato and balsamic vinaigrette | |||
| 4 | large |
tomatoes
red , ripe |
|
| ½ | bunch |
onions
minced |
*
|
| 1 | tablespoon |
basil
chiffonade |
|
| 3 | ounces |
balsamic vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pompano steaks
2 pounds each, clenaed, gutted |
* |
| Tomato and balsamic vinaigrette | |||
| 4 | large |
tomatoes
red , ripe |
|
| 0.5 | bunch |
onions
minced |
*
|
| 15 | ml |
basil
chiffonade |
|
| 86.7 | ml/g |
balsamic vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Make ½-inch deep slits 2-inches apart on both sides of the pompano.
Smoke for 1 hour at 200 degrees F.
Remove pompano from smoker and lightly oil and season with salt and pepper.
Grill pompano for 7 minutes on each side.
Serve with vinaigrette.
