Title: Haddock on Caesar Salad
Categories: Burt, Wolf
Yield: 1 servings

1/4 ts Minced garlic
3 tb Fresh lemon juice
1 1/2 ts Worcestershire sauce
1/2 c Olive oil
6 Anchovy fillets; optional
Salt and freshly ground
-black pepper
6 sl French bread; cut into
-1/2-inch
; cubes
1 tb Olive oil
1/2 c Freshly grated Parmesan
-cheese
6 Sundried tomatoes; packed in
-oil,
Drained and patted dry
1/3 c Parmesan cheese
1/4 c Dried bread crumbs
Six; (6-ounce) haddock
; steaks
1 lg 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 400ø 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.

Converted by MC_Buster.

Per serving: 8833 Calories (kcal); 215g Total Fat; (22% calories from fat);
271g Protein; 1438g Carbohydrate; 41mg Cholesterol; 18089mg Sodium Food
Exchanges: 92 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1/2 Fruit;
41 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.