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

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

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Polenta-Crusted Pompano Salad with Sauteed Spicy Peppers Vinaigrette, Chicory and Tomato Oil (Mario Batali)

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Ingredients

Count

Nutrition

1203

Calories

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Ingredients:

Serving

3 tbsp extra virgin olive oil plus 1/2 cup
juice of 1/2 lemon
salt and pepper to taste
4 tbsp virgin olive oil
1/2 cup polenta or corn meal , for dredging
4 tbsp freshly ground black pepper
4 boneless fillets of pompano , or sole or trout
1 medium vine-ripened tomato
1 tbsp balsamic vinegar
1 tbsp capers, rinsed and drained
2 cups spicy peppers vinaigrette , recipe follows
1/2 lb chicory salad, washed and spun dry
sauteed spicy peppers vinaigrette
recipe courtesy of mario batali
4 tbsp 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 tbsp balsamic vinegar
2 tbsp chopped fresh marjoram leaves
6 tbsp extra virgin olive oil
salt and pepper to taste

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.
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1203.39 Kcal (5038 kJ)
Calories from fat	947.39 Kcal
		% Daily Value*
Total Fat	105.27g	162%
Cholesterol	56mg	19%
Sodium	764.94mg	32%
Potassium	821.47mg	17%
Total Carbs	36.66g	12%
Sugars	13.22g	53%
Dietary Fiber	5.72g	23%
Protein	23.82g	48%
Vitamin C	152.3mg	254%
Vitamin A	2.1mg	69%
Iron	27.9mg	155%
Calcium	107.7mg	11%

Amount Per 100 g
Calories	209.61 Kcal (878 kJ)
Calories from fat	165.02 Kcal
		% Daily Value*
Total Fat	18.34g	162%
Cholesterol	9.75mg	19%
Sodium	133.24mg	32%
Potassium	143.09mg	17%
Total Carbs	6.39g	12%
Sugars	2.3g	53%
Dietary Fiber	1g	23%
Protein	4.15g	48%
Vitamin C	26.5mg	254%
Vitamin A	0.4mg	69%
Iron	4.9mg	155%
Calcium	18.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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