Haddock On Caesar Salad
Instructions:
- 1/4 Teaspoon Minced garlic
- 3 Tablespoon Fresh lemon juice
- 1−1/2 Teaspoon Worcestershire sauce
- 1/2 Cup Olive oil
- 6 Anchovy fillets; optional
- Salt and freshly ground black pepper
- 6 Slice French bread; cut into 1/2−inch cubes
- 1 Tablespoon Olive oil
- 1/2 Cup Freshly grated Parmesan cheese
- 6 Sundried tomatoes; packed in oil,
- Drained and patted dry
- 1/3 Cup Parmesan cheese
- 1/4 Cup Dried bread crumbs
- Six (6−ounce) haddock steaks
- 1 Large Head romaine lettuce; washed, dried and torn into 1−inch pieces
- TO MAKE THE CAESAR SALAD DRESSING:
- In a blender or food processor, combine the garlic, lemon juice, Worcestershire sauce and olive oil and puree until smooth. If you wish, add the anchovies and process just until chopped.
- Season with salt and pepper to taste and set aside until later.
- TO MAKE THE CROUTONS:
- Preheat the oven to 400 F. Set the French bread cubes on a baking sheet and bake for 10 to 12 minutes or until golden; remove from the oven and gently toss them with the olive oil; set aside until later.
- TO MAKE THE TOPPING:
- In a food processor, combine the sundried tomatoes, Parmesan cheese and dried bread crumbs and process until it has the consistency of coarse cornmeal. Set the haddock on a baking sheet and spread each steak with some of the sundried tomato coating.
- Place the haddock into the oven and bake for about 10 minutes or until just cooked through. Meanwhile, toss the romaine lettuce with all but 2 tablespoons of the dressing.
- Arrange some salad on each of the dinner plates and sprinkle the greens with a few croutons.
- When the fish is done, center it over the salad and drizzle each piece of fish with some dressing.