Grilled Pompano with Vegetable Salsa
Moist and delightfully tender grilled Pompano is paired here with a fresh vegetable salsa. Artichoke slices dress the plate and add another texture contrast.
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
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
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.
1. In a bowl, stir together all ingredients. Cover and let marinate at least 1 hr. in refrigerator.