Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil
Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 842 calories, 28g of protein, and 65g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have salt and pepper, frying peppers, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
1
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.
Ingredients you will need
Extra Virgin Olive Oil
Salt And Pepper
Black Pepper
Lemon Juice
Endive
Capers
Tomato
Cooking Oil
Equipment you will use
Mixing Bowl
Blender
Frying Pan
2
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.
Ingredients you will need
Vinaigrette
Endive
Peppers
Tomato
Cooking Oil
3
In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking.
Ingredients you will need
Virgin Olive Oil
Equipment you will use
Frying Pan
4
Add onion and garlic clove until softened (about 4 to 5 minutes).
Ingredients you will need
Whole Garlic Cloves
Onion
5
Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes).
Ingredients you will need
Peppers
6
Remove from heat to large mixing bowl and allow to cool.
Equipment you will use
Mixing Bowl
7
In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season with salt and pepper.
Ingredients you will need
Extra Virgin Olive Oil
Balsamic Vinegar
Salt And Pepper
Marjoram
Equipment you will use
Mixing Bowl
8
Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto.