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.