How To make Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette
How To make Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette
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4 2 pound pompano
cleaned & gutted ****** Tomato & Balsamic Vinaigrette ***** 4 large tomatoes, red ripe 1/2 bunch onion :
minced 1 tablespoon basil chiffonade 3 ounces 12 year old balsomic vinegar salt pepper 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. Serve with vinaigrette.
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MONSTER Mangrove Snapper! Catch Clean Cook
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Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
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