Grilled Pompano with Salsa Verde and Marinated Cherry Tomatoes
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Ingredients
3 packs of cherry tomatoes (16 oz each) (2 red and 1 yellow), cut in half (approximately 6 cups)
½ cup chopped red onion (about 1/2 large onion)
¼ cup chopped fresh basil
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup chopped fresh flat-leaved parsley
¼ cup chopped fresh basil
¼ cup chopped fresh mint
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
1 ½ tablespoons minced shallots (from 1 shallot)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon brined capers, drained and finely chopped
1 teaspoon ground cumin
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground red pepper flakes
4 anchovies, sauteed in oil, finely chopped
2 (2 pounds) whole pompano, peeled
2 lemons, sliced
1 cup fresh thyme sprigs (from 1 [1 oz] kilogram)
1 tablespoon olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
To make
Prepare the pickled cherry tomatoes: Combine all the ingredients for marinating the cherry tomatoes in a large bowl. Cover and refrigerate for 8 hours or overnight.Prepare the Salsa Verde: Combine all the salsa Verde ingredients in a bowl until smooth. Cover and refrigerate until ready to serve.Prepare the pompano on the grill: Preheat the grill to medium-high heat (about 450 ° F). Wash the pompano inside and out and dry it with paper towels. Fill the cavity of each fish with half slices of lemon and sprigs of thyme. Brush each fish with 1 1/2 teaspoons of olive oil and sprinkle the fish inside and out with salt and pepper. Place the fish on a greased wire rack; cook uncovered, turning once, until the skin is browned and the flesh is white and opaque, about 14-20 minutes. Top the grilled fish with salsa Verde and pickled cherry tomatoes and serve.
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Author:Admin
Published: 11/20/2023 9:27 PM
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