4 2-lb pompano-cleaned, gutted
: ****** 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.
