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Add a photoServings: 4
Ingredients
- 1 lg. garlic clove
- 1/2 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 3 tbsp. lowfat sour cream
- 1 tbsp. Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon anchovy paste
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely grnd pepper
Directions
- For Dressing: Mince garlic in blender or possibly processor. Add in all other ingredients and blend well.
- For Salad: Prepare barbecue grill (high heat) or possibly preheat broiler. Brush 1 Tbsp. dressing over one side of each steak. Season with salt and pepper. Grill fish seasoned side down 6 min. Brush top with 1 Tbsp. dressing; season with salt and pepper. Turn and cook till just cooked through, about 6 min. Transfer to plate. Tent with foil to keep hot.
- Place lettuce in large bowl. Fold in remaining dressing, 1 c. cheese, and coarsely grnd pepper. Taste and adjust seasoning. Divide salad among plates. Cut each fish steak into 4 pcs. Arrange 2 pcs in center of each salad. Sprinkle 2 Tbsp. Parmesan and coarsely grnd pepper over each salad. Serve immediately. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 255 | 96% |
| Total Fat 28.83g | 36% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 355mg | 15% |
| Potassium 72mg | 2% |
| Total Carbs 2.77g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.13g | 1% |
| Protein 0.35g | 1% |
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