Haddock On Caesar Salad
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
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.
B-man 