Name: Grilled Pompano with Salsa Verde and Marinated Cherry Tomatoes
Total time: 8 h 45 min
Yield: Serves 6 (serving size: 1/3 fish, 1 cup tomatoes, 2 tbsp. salsa)
Ingredients: 3 (16-oz.) containers cherry tomatoes (2 red and 1 yellow), halved (about 6 cups); ½ cup shaved red onion (about 1/2 large onion); ¼ cup torn fresh basil; ¼ cup red wine vinegar; ¼ cup extra-virgin olive oil; ¾ teaspoon kosher salt; ½ teaspoon black pepper; ½ cup chopped fresh flat-leaf 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 shallot (from 1 shallot); 1 tablespoon minced garlic (from 2 large cloves); 1 tablespoon brined capers, drained and finely chopped; 1 teaspoon ground cumin; ¾ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper; 4 anchovies packed in oil, finely chopped; 2 (2-lb.) whole pompano, cleaned and scaled; 2 lemons, sliced; 1 cup fresh thyme sprigs (from 1 [1-oz.] pkg.); 1 tablespoon olive oil; ¾ teaspoon kosher salt; ½ teaspoon black pepper

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.

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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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Grilled Pompano with Salsa Verde and Marinated Cherry Tomatoes

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