GRILLED FISH ’N CAESAR SALAD

1 clove garlic, crushed
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) sour cream
1 1/2 tsp (7 mL) Worcestershire sauce
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) anchovy paste, optional
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
8 oz (250 g) cod fillets
8 cups (2 L) torn romaine lettuce
1/4 cup (50 mL) grated Parmesan cheese

Whisk together first 9 ingredients. Remove 1 tbsp (15 mL) dressing; brush over cod. Set remaining dressing aside. Grill fish on lightly oiled grid over medium heat on natural gas barbecue for 10 - 12 minutes per inch (2.5 cm) of thickness. Break fish into chunks; combine with lettuce and cheese. Toss with remaining dressing. Grind pepper over each serving. Serves 4.

 
Last updated on July 17, 2019