4 2 pound pompano -- cleaned & gutted
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Tomato & Balsamic Vinaigrette
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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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