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Title: Grilled Pompano With Smoked Tomato And Balsamic Vinaigret
Yield: 4 Servings

Ingredients

      4    2 pound pompano, cleaned and
      1    gutted
      4 lg ripe tomatoes
    1/2    minced onion
      1 tb basil chiffonade
      3 oz 12 year old balsamic
      1    vinegar
      1    salt and pepper to taste

Instructions

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.

For the Tomato and Balsamic Vinaigrette:

Seed and mince the tomatoes, add the onions, basil and vinegar.
Season to taste with salt and freshly ground pepper to taste. Serve
with the pompano. From: Sylvia Steiger Date: 27 Oct
97

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