Grilled Pompano With Smoked Tomato And Balsamic Vinaigrette

4 2 pound pompano -- cleaned & gutted

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1/2 bunch onion -- minced

1 tablespoon basil chiffonade

3 ounces 12 year old balsomic vinegar

salt pepper

Make 1/2-inch deep slits 2-inches apart on both sides of the pompano. Smoke for 1 hour at 200 degrees.

Remove pompano from smoker and lightly oil and season with salt and pepper. Grill pompano for 7 minutes on each side. Serve with vinaigrette.