Recipe - Haddock In Spanish Salsa Verdi

One fourth teaspoon Minced garlic
3 tablespoon Fresh lemon juice
1 One half teaspoon Worcestershire sauce
One half cup Olive oil
6 Anchovy fillets; optional
Salt and freshly ground
black pepper
6 sl French bread; cut into
1/2inch
; cubes
1 tablespoon Olive oil
One half cup Freshly grated Parmesan
cheese
6 Sundried tomatoes; packed in
oil,
Drained and patted dry
1/3 cup Parmesan cheese
One fourth cup Dried bread crumbs
Six; (6ounce) haddock
; steaks
1 lg Head romaine lettuce;
washed, dried and
; torn into 1inch
; 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 One half Grain(Starch); 2 One half Lean Meat; 4 Vegetable; One half Fruit;
41 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.