- 4
Ingredients
- Spicy Peppers:
- 4 filets of pompano
- Salt and pepper to taste
- 4 tablespoons virgin olive oil
- 1/2 cup polenta or corn meal, for dredging
- 1 recipe Spicy Peppers
- 1 recipe marjoram vinaigrette
- 1/2 pound chicory, washed and spun dry
- 1 recipe tomato vinaigrette
- 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
- Tomato Vinaigrette:
- 1 medium vine-ripened tomato
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers, rinsed and drained
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- (or as a variation...)
- Marjoram Vinaigrette:
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh marjoram leaves
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste
Preparation
Step 1
Make the peppers:
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.
For the vinaigrette, make by combining all ingredients.
Season pompano with salt and aggresively with pepper, and dredge in corn meal. Heat olive oil in large saute pan until smoking, place filets and cook 3-4 minutes on skin side, until skin is crisp, then flip and cook another 1-2 minutes.
Toss chicory with peppers and and marjoram vinaigrette, and plate. Place pompano on pepper salad and drizle with the vinaigrette.