Polenta-Crusted Pompano Salad With Sauteed Spicy Peppers

Recipe Ingredients

1/2 lb	227g / 8oz	Chicory salad - washed, spun dry
4 tablespoons	60ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
1/2		Lemon - juice of
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Virgin olive oil
1/2 cup	31g / 1.1oz	Polenta or corn meal - for dredging
4 tablespoons	60ml	Freshly-ground black pepper
4		Boneless fillets of pompano - sole or trout
1		Vine-ripened tomato (medium)
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Capers - rinsed and drained
2 cups	474ml	Sauteed spicy peppers vinaigrette - see * note

Recipe Instructions

* Note: See the "Sauteed Spicy Peppers Vinaigrette" recipe which is included in this collection.

In a large mixing bowl, toss clean chicory with 3 tablespoons extra-virgin olive oil, lemon juice and salt and pepper to taste. Divide among 4 plates, placing mixture in center of each.

In a 10-inch to 12-inch saute pan, heat 4 tablespoons virgin oil until smoking. Meanwhile, dredge Pompano fillets and sprinkle with black pepper. Carefully place crusted Pompano in saute pan and cook until golden-brown (about 3 minutes per side).

Meanwhile, roughly chop tomato and put into blender with balsamic, capers and remaining half cup extra-virgin olive oil. Blend until smooth.

Remove Pompano fillets and place one on each plate over chicory. Arrange Sauteed Spicy Peppers Vinaigrette around the plate and drizzle with tomato oil and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5678)

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