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Name: Haddock on Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 6 6-oz haddock steaks; 1 tb olive oil; Salt; 1/3 c Parmesan cheese; 6 sl French bread cut into cubes; 1/2 c Grated Parmesan fresh; 3 tb Fresh Lemon Juice; 1 1/2 ts Worcestershire Sauce; 1/2 c olive oil; 1/4 c Dried bread crumbs; 6 Sundried tomatoes packed in oil, drained and patted dry; ; pieces; 1/4 ts Garlic minced; 6 Anchovy fillets optional; 1 lg head romaine lettuce torn into 1-inch pieces

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INGREDIENTS

6 6-oz haddock steaks
1 tb olive oil
Salt
1/3 c Parmesan cheese
6 sl French bread ; cut into cubes
1/2 c Grated Parmesan ; fresh
3 tb Fresh Lemon Juice
1 1/2 ts Worcestershire Sauce
1/2 c olive oil
1/4 c Dried bread crumbs
6 Sundried tomatoes ; packed in oil, drained and patted dry
; pieces
1/4 ts Garlic ; minced
6 Anchovy fillets ; optional
1 lg head romaine lettuce ; torn into 1-inch pieces

INSTRUCTIONS

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. 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.

NOTES

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Haddock on Caesar Salad

6 6-oz haddock steaks
1 tb olive oil
 Salt
1/3 c Parmesan cheese
6 sl French bread cut into cubes
1/2 c Grated Parmesan fresh
3 tb Fresh Lemon Juice
1 1/2 ts Worcestershire Sauce
1/2 c olive oil
1/4 c Dried bread crumbs
6 Sundried tomatoes packed in oil, drained and patted dry
 ; pieces
1/4 ts Garlic minced
6 Anchovy fillets optional
1 lg head romaine lettuce 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.        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.

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Nutrition

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Serving Size: 1 Serving (2023g)
Recipe Makes: 1

Calories: 2168
Calories from Fat: 559 (26%)

Amt Per Serving		% DV

	Total Fat 62.1g	83 %
	Saturated Fat 17.3g	86 %
	Monounsaturated Fat 29.5g
	Polyunsanturated Fat 9.7g
Cholesterol 642.6mg		198 %
Sodium 3437.4mg		119 %
Potassium 6086.7mg		160 %
Total Carbohydrate 149.2g		44 %
	Dietary Fiber 21.2g	85 %
	Sugars, other 128.1g
Protein 251.7g		360 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2168

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