Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chicory salad -- washed, spun dry
   4      tablespoons   extra-virgin olive oil -- plus
     1/2  cup           extra-virgin olive oil
     1/2                lemon -- juice of
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   virgin olive oil
     1/2  cup           polenta or corn meal -- for dredging
   4      tablespoons   freshly-ground black pepper
   4                    boneless fillets of pompano -- sole or trout
   1      medium        vine-ripened tomato
   1      tablespoon    balsamic vinegar
   1      tablespoon    capers -- rinsed and drained
   2      cups          sautéed spicy peppers vinaigrette -- see * note

Preparation:

* Note: See the "Sautéed 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 sauté pan, heat 4 tablespoons virgin oil until smoking. Meanwhile, dredge Pompano fillets and sprinkle with black pepper. Carefully place crusted Pompano in sauté 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 Sautéed Spicy Peppers Vinaigrette around the plate and drizzle with tomato oil and serve immediately. Comments: The original recipe title as listed is "Polenta-Crusted Pompano Salad With Sautéed Spicy Peppers Vinaigrette, Chicory And Tomato Oil". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5678)