Polenta-crusted pompano salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicory salad, washed; spun dry |
| 4 | tablespoons | Extra virgin olive oil; plus 1/2 C |
| Juice of 1/2 lemon | ||
| Salt and pepper to taste | ||
| 4 | tablespoons | Virgin olive oil |
| ½ | cup | Polenta or corn meal; for dredging |
| 4 | tablespoons | Freshly ground black pepper |
| 4 | Boneless fillets of Pompano, or Sole or Trout | |
| 1 | medium | Vine-ripened tomato |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Capers; rinsed, drained |
| 2 | cups | Spicy peppers vinaigrette (see previous recipe) |
Directions
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 fillet 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 peppers vinaigrette around on plate and drizzle with tomato oil and serve immediately.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <suechef@...>