Login to Save Like

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

• 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

Description

Cooking Channel Serves Up This Polenta-Crusted Pompano Salad With Sauteed Spicy Peppers Vinaigrette, Chicory And Tomato Oil Recipe Recipe From Mario Batali Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel