Caesar Salad with Grilled Tilapia
1 tablespoon fresh chopped garlic
1/2 cup fresh squeezed lemon juice
1 tablespoon dijon mustard
1 small(2oz.)can anchovies in oil
1 teaspoon black pepper
1 teaspoon salt
1 cup extra virgin olive oil
1/2 cup grated parmesan cheese
12 cups torn romaine lettuce leaves
2 cups croutons
1 1/2 to 2 pounds tilapia-olive oiled with salt and pepper
1/2 cup parmesan cheese shavings
Coat the tilapia with olive oil and dust with salt and pepper (or use blackening spice for some heat). Grill over high heat for about 4 minutes per side. The fish can be grilled ahead of time. It's best served at room temperature for this salad.
In a blender or food processor, combine garlic, lemon juice, mustard, anchovies, salt and pepper. Blend until well combined. Slowly stream in olive oil until thickened, add grated cheese and pulse once or twice. Place torn romaine leaves in a bowl, pour most of the dressing over the lettuce, toss well and added croutons. Arrange grilled tilapia on top and drizzle with remaining dressing. Garnish with parmesan shavings.
This recipe serves about 6 people. Enjoy!