Grilled Pompano with Smoked Tomato and Balsam

• 4 each pompano steaks cleaned, gutted
• 4 large tomatoes red ripe
• 1/2 bunch onions minced
• 1 tablespoon chiffonade basil
• 3 ounces balsamic vinegar 12 year old
• 1 x salt
• 1 x black pepper

1. Make 1/2-inch deep slits 2-inches apart on both sides of the pompano.
2. Smoke for 1 hour at 200 degrees.
3. Remove pompano from smoker and lightly oil and season with salt and pepper.
4. Grill pompano for 7 minutes on each side.
5. Serve with vinaigrette.

pompano, tomatoes, onions, chiffonade basil, balsamic vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/grilled-pompano-smoked-tomato-b-44352 (may not work)