| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicory salad, washed; spun dry |
| 4 |
tb |
Extra virgin olive oil; plus 1/2 C |
|
|
Juice of 1/2 lemon |
|
|
Salt and pepper to taste |
| 4 |
tb |
Virgin olive oil |
| 1/2 |
c |
Polenta or corn meal; for dredging |
| 4 |
tb |
Freshly ground black pepper |
| 4 |
|
Boneless fillets of Pompano, or Sole or Trout |
| 1 |
md |
Vine-ripened tomato |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Capers; rinsed, drained |
| 2 |
c |
Spicy peppers vinaigrette (see previous recipe) |
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 <suechef@sover.net>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”