jeudi 27 novembre 2014

Grilled Pompano With Smoked Tomato & Balsam


Yield: 1 Servings
1 4 2-lb pompano-cleaned,gutt
: ****** tomato & balsamic
: vinaigrette *****
4 lg tomatoes, red ripe
1/2 bn onion -- minced
1 TB basil chiffonade
3 oz 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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