Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Chicory salad - washed, spun dry

  2. 4 tablespoons 60ml Extra-virgin olive oil - plus

  3. 1/2 cup 118ml Extra-virgin olive oil Juice of

  4. 1/2 lemon Salt - to taste Freshly-ground black pepper - to taste

  5. 4 tablespoons 60ml Virgin olive oil

  6. 1/2 cup 31g / 1.1oz Polenta or corn meal - for dredging

  7. 4 tablespoons 60ml Freshly-ground black pepper

  8. 4 Boneless fillets of pompano, sole or trout

  9. 1 Vine-ripened tomato (medium)

  10. 1 tablespoon 15ml Balsamic vinegar

  11. 1 tablespoon 15ml Capers - rinsed and drained

  12. 2 cups 474ml Sauteed Spicy Peppers Vinaigrette - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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