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May 2019

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Keebler Easy Elfin Cheesecake No Bake

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Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette Recipe

Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette recipe  PDF



4 2 pound pompano cleaned and amp gutted
Tomato and amp Balsamic Vinaigrette 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.

Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
321 people have voted
Last Reviewed on 2019-05-19



Sunday, May 19 2019 Download & Print Grilled Pompano with Smoked Tomato and Balsamic Vinaigrette recipe  PDF   Barbecue recipes RSS   Thumsb up

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1 1/2 lb Fresh Squid, Cleaned 4 tb Vegetable Oil 1 lg Yellow Onion, Finely Chopped 4 lg Cloves Garlic, Crushed 2 lg Fresh Red Chilies, Thinly Sliced Or To Taste 1 ts Fresh Ginger, Thinly Sliced 1 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 2 tb Rice Wine 1 ts Salt 1 ts Brown Sugar 1 ts Ground White Pepper 4 tb Fresh Coriander, Chopped Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, w...

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