Recipe for Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
4 x	two-pound Pompano cleaned and gutted
	Olive oil
	Salt to taste
	Freshly-ground black pepper to taste
	----------------- TOMATO AND BALSAMIC VINAIGRETTE ----------------
4 lrg	Ripe tomatoes see * Note
1/2 cup	Minced onion
1 tbl	Basil chiffonade
3 oz	Twelve-year-old balsamic vinegar
	splash Olive oil optional
	Salt to taste

Instructions:

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.

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