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Name: Polenta-Crusted Pompano Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: salt and pepper to taste; 1/2 c Polenta or corn meal; for; 4 tb Extra virgin olive oil; plus; 4 tb Virgin olive oil; Juice of 1/2 lemon; 1 tb Capers; rinsed, drained; 4 tb Black Pepper freshly ground; 1 md Vine-ripened tomato; 1/2 lb Chicory salad, washed; spun; 1 tb Balsamic vinegar; 4 Boneless fillets of Pompano,; 2 c Spicy peppers vinaigrette

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INGREDIENTS

salt and pepper ; to taste
1/2 c Polenta or corn meal; for
4 tb Extra virgin olive oil; plus
4 tb Virgin olive oil
Juice of 1/2 lemon
1 tb Capers; rinsed, drained
4 tb Black Pepper ; freshly ground
1 md Vine-ripened tomato
1/2 lb Chicory salad, washed; spun
1 tb Balsamic vinegar
4 Boneless fillets of Pompano,
2 c Spicy peppers vinaigrette

Servings

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 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

NOTES

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Polenta-Crusted Pompano Salad

salt and pepper to taste
1/2 c Polenta or corn meal; for 
4 tb Extra virgin olive oil; plus 
4 tb Virgin olive oil 
  Juice of 1/2 lemon 
1 tb Capers; rinsed, drained 
4 tb Black Pepper freshly ground
1 md Vine-ripened tomato 
1/2 lb Chicory salad, washed; spun 
1 tb Balsamic vinegar 
4  Boneless fillets of Pompano, 
2 c Spicy peppers vinaigrette

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>

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Nutrition

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Serving Size: 1 Serving (338g)
Recipe Makes: 1 Servings

Calories: 555
Calories from Fat: 493 (89%)

Amt Per Serving		% DV

	Total Fat 54.8g	73 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 39.7g
	Polyunsanturated Fat 6g
Cholesterol 0mg		0 %
Sodium 169.3mg		6 %
Potassium 355.9mg		9 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 13g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 555

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