Italian recipes

Polenta-Crusted Pompano Salad With Sauteed Spicy Peppers

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1/2 pound chicory salad -- washed, spun dry

4 tablespoons extra-virgin olive oil -- plus

1/2 cup extra-virgin olive oil

1/2 medium lemon -- juice of

1 teaspoon salt -- to taste

1 teaspoon 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 fillets boneless fillets of pompano -- sole or trout

1 medium vine-ripened tomato

1 tablespoon balsamic vinegar

1 tablespoon capers -- rinsed and drained

2 cups sauteed spicy peppers vinaigrette -- see * note

Preparation / Directions:

* 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)

Polenta-Crusted Pompano Salad With Sauteed Spicy Peppers

Ingredients:

Preparation / Directions:

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