Grilled Pompano With Salsa Verde And Marinated Cherry Tomatoes Recipe

Name: Grilled Pompano With Salsa Verde And Marinated Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
Prepare the Marinated Cherry Tomatoes: Stir together all Marinated Cherry Tomatoes ingredients in a large bowl. Cover and chill 8 hours or overnight.
2
Prepare the Salsa Verde: Stir together all Salsa Verde ingredients in a bowl until combined. Cover and chill until ready to serve.
3
Prepare the Grilled Pompano: Preheat grill to medium-high (about 450u00b0F). 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.

1316

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Pompano With Salsa Verde And Marinated Cherry Tomatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pompano With Salsa Verde And Marinated Cherry Tomatoes

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