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Title: Grilled Pompano With Smoked Tomato And Balsamic Vinaigrette
Yield: 1 Serving

Ingredients

      4    two-pound Pompano; cleaned
           -and gutted
           Olive oil
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
           === TOMATO AND BALSAMIC
           -VINAIGRETTE
      4 lg Ripe tomatoes; see * Note
    1/2 c  Minced onion
      1 tb Basil chiffonade
      3 oz Twelve-year-old balsamic
           -vinegar
           splash Olive oil; optional
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

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 andvinegar. Season to taste with salt and freshly-ground pepper.
Serve with the pompano.
This recipe yields ?? servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3608 broadcast 09-23-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

09-24-1996

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Contributor: Bobby Flay and Jack McDavid

Preparation Time: 0:00

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