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cateory: cuisine
Haddock On Caesar Salad
Rate: 5
Reviews: 198
  Ingredients:
    • 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

How to make
Haddock On Caesar Salad
    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.
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Haddock On Caesar Salad
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