Polenta-Crusted Pompano Salad
| Yield: | 1 Servings |
| Categories: |
| 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) |
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