Free Recipe Polenta-Crusted Pompano Salad

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Polenta-Crusted Pompano Salad Recipe

1/2 lb Chicory salad, washed; spun
-dry
4 tb Extra virgin olive oil; plus
-1/2 C
Juice of 1/2 lemon
Salt and pepper to taste
4 tb Virgin olive oil
1/2 c Polenta or corn meal; for
-dredging
4 tb Freshly ground black pepper
4 Boneless fillets of Pompano,
-or Sole or Trout
1 md Vine-ripened tomato
1 tb Balsamic vinegar
1 tb Capers; rinsed, drained
2 c Spicy peppers vinaigrette
-(see previous recipe)

Polenta-Crusted Pompano Salad Preparation

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@sover.net>

Cooking Temperature:

Recipe Serves: 1

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