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

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources