Grilled Pompano with Vegetable Salsa

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Moist and delightfully tender grilled Pompano is paired here with a fresh vegetable salsa. Artichoke slices dress the plate and add another texture contrast.

Ingredients

6 med. artichoke bottoms, sliced paper-thin
Juice of 1 lemon
Olive oil, for brushing
Fine sea salt and freshly ground black pepper, to taste
6 pompano fillets, 5 oz. each
Vegetable Salsa

Vegetable Salsa:
2 med. tomatoes, diced
1 avocado, diced
1 yellow bell pepper, diced
1/2 red onion, diced
1 garlic clove, chopped
1/3 cucumber, diced
Juice of 2 limes
1/2 cup olive oil
2 tbsp. chopped cilantro leaves
Fine sea salt and freshly ground pepper, to taste
 

Steps

1. Dress artichoke slices with lemon juice and olive oil; season with salt and pepper.

2. Season pompano with salt and pepper; brush with olive oil. Put on the grill, skin-side down; grill for 2-3 min. on each side, depending on thickness.

3. Mound salsa in center of plates; arrange fillet on top of salsa; top with artichoke slices.

Vegetable Salsa:

1. In a bowl, stir together all ingredients. Cover and let marinate at least 1 hr. in refrigerator.

More From FoodService Director

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources