Grilled Pompano with Salsa Verde and Marinated Cherry Tomatoes

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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)
Bill Briand Bill Briand
April 2017
RECIPE BY Coastal Living

Ingredients

MARINATED CHERRY TOMATOES

  • 3 (16-oz.) containers cherry tomatoes (2 red and 1 yellow), halved (about 6 cups)
  • 1/2 cup shaved red onion (about 1/2 large onion)
  • 1/4 cup torn fresh basil
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

SALSA VERDE

  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 1/2 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
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 4 anchovies packed in oil, finely chopped

GRILLED POMPANO

  • 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
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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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