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 fillets 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 Sauteed Spicy Peppers Vinaigrette around the plate and drizzle with tomato oil and serve immediately.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Polenta-Crusted Pompano Salad With Sauteed Spicy Peppers Vinaigrette, Chicory And Tomato Oil".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.