Food Network: Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil

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Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil
Recipe Courtesy of Mario Batali

Ingredients
3 tablespoons extra virgin olive oil plus 1/2 cup
Juice of 1/2 lemon
Salt and pepper to taste
4 tablespoons virgin olive oil
1/2 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 and drained
2 cups Spicy Peppers Vinaigrette, recipe follows
1/2 pound chicory salad, washed and spun dry

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.

Ingredients
Sauteed SPICY PEPPERS VINAIGRETTE
Recipe courtesy of Mario Batali

4 tablespoons virgin olive oil
1 medium red onion, thinly sliced
1 clove garlic, whole
4 Italian frying peppers (banana shaped), whole

2 sweet red bell peppers, cored, seeded and cut into 1/2-inch strips
2 sweet yellow peppers, cored, seeded and cut into 1/2-inch strips
2 large jalapeno peppers, cored, seeded and julienned
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh marjoram leaves
6 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions
In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin
olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all
the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture
(about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool.

In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season
with salt and pepper. 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.

Yield: 4 servings as antipasto