Imagine a culinary journey that transforms a simple fish into a restaurant-worthy masterpiece that will make your taste buds dance with delight! This Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette isn't just a recipe—it's a flavor explosion that combines the delicate, buttery texture of pompano with a smoky, tangy vinaigrette that will elevate your home cooking from ordinary to extraordinary. Get ready to impress your dinner guests and unleash your inner chef with this surprisingly simple yet incredibly sophisticated seafood dish!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 2 pompano fish, cleaned
- 2 smoked tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the fish by patting the pompano dry with paper towels. Ensure the fish is completely clean and scaled.
- Create shallow diagonal cuts on both sides of the fish to help even cooking and allow marinade to penetrate.
- Season the pompano generously with salt and pepper, ensuring the seasoning gets into the cuts and cavity.
- Preheat the grill to medium-high heat, approximately 400-450°F. Clean and oil the grill grates to prevent sticking.
- Finely dice the smoked tomatoes and set aside for the vinaigrette preparation.
- In a small bowl, whisk together balsamic vinegar, olive oil, diced smoked tomatoes, salt, and pepper to create the vinaigrette.
- Place the seasoned pompano directly on the preheated grill grates. Cook for 6-8 minutes on the first side without moving.
- Carefully flip the fish using a wide spatula and cook for an additional 6-8 minutes on the other side until fish is opaque and flakes easily.
- Remove the grilled pompano from heat and let rest for 2-3 minutes.
- Plate the fish and drizzle generously with the smoked tomato balsamic vinaigrette.
- Garnish with fresh herbs like parsley or chives if desired, and serve immediately.
Tips
- Always start with the freshest pompano possible—look for firm, bright flesh with a clean ocean smell.
- Pat the fish completely dry before seasoning to ensure a perfect crispy exterior when grilling.
- Create those diagonal cuts not just for even cooking, but to help the marinade penetrate deeply into the flesh.
- Use a fish spatula or a very wide, thin spatula to prevent the delicate fish from breaking when flipping.
- Don't walk away from the grill! Pompano cooks quickly and can go from perfectly done to overcooked in minutes.
- Let the fish rest after grilling to allow the juices to redistribute, ensuring maximum moisture and flavor.
- If you don't have a grill, this recipe works beautifully on a grill pan or even in a hot skillet with a bit of extra oil.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 22g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 85mg
