Photographer: Greg DuPree; Food Stylist: Katelyn Harwick; Prop Stylist: Mindi Shapiro
Active Time
30 Mins
Total, including 8 hours chilling Time
8 Hours 45 Mins
Yield
Serves 6 (serving size: 1/3 fish, 1 cup tomatoes, 2 tbsp. salsa)

How to Make It

Step 1

Prepare the Marinated Cherry Tomatoes: Stir together all Marinated Cherry Tomatoes ingredients in a large bowl. Cover and chill 8 hours or overnight.

Step 2

Prepare the Salsa Verde: Stir together all Salsa Verde ingredients in a bowl until combined. Cover and chill until ready to serve.

Step 3

Prepare the Grilled Pompano: Preheat grill to medium-high (about 450°F). Rinse pompano inside and out, and pat dry with paper towels. Stuff cavity of each fish with half of lemon slices and thyme sprigs. Brush each fish with 1 1/2 teaspoons olive oil, and sprinkle inside and outside of fish with salt and pepper. Place fish on oiled grates; grill, uncovered, turning once, until skin is charred and flesh is white and opaque, about 14 to 20 minutes. Top grilled fish with Salsa Verde and Marinated Cherry Tomatoes, and serve.

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