Fresh Fish Caesar Recipe

HUNGRY FOR LUNCH

1. 1

   Prepare the anchovy-garlic vinaigrette

   Mash 4 anchovy fillets with 2 minced garlic cloves into a paste. Whisk in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon Dijon mustard. Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Season with kosher salt and black pepper to taste.

2. 2

   Toast focaccia croutons

   Preheat oven to 375°F (190°C). Toss 1 cup focaccia crumbles with a light drizzle of olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes until crisp and golden. Let cool slightly and crumble into bite-sized pieces.

3. 3

   Prepare greens and cheese

   Rinse, dry, and chop 1 head romaine into about 4 cups yield. If using, shave 0.33 cup Manchego cheese; set aside.

4. 4

   Sear the fish

   Season 2 white fish fillets with a pinch of salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear fillets 3–4 minutes per side until opaque and just cooked through. Remove from heat and flake into large pieces.

5. 5

   Assemble the salad

   In a large bowl, toss the romaine with 2–3 tablespoons of the vinaigrette to lightly coat. Add the focaccia crumbles and shaved Manchego; toss gently. Top with the warm fish fillets and flake pieces.

6. 6

   Finish and serve

   Drizzle with additional vinaigrette to taste, adjust salt and pepper, and serve with a lemon wedge on the side.