Creole Caesar Salad with Grilled red Snapper

Most of my Caesare salads have fried components that mimic croutons. Here we add croutons for a lghter protein. You can find my homemade Caesar Dressing on my website.

2 thick slices sourdough bread

2 tablespoons olive oil, divided

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper, divided

4 (6-ounce) skin-on red snapper fillets

8 cups chopped romaine lettuce

1/2 cup shaved Parmesan cheese

Your favorite Caesar dressing, to serve

Garnish: shaved Parmesan cheese, ground black pepper

Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400-450℉), or heat a grill pan over medium-high heat.

In a medium bowl, stir together bread, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Place bread on grill or pan; cook, turning frequently until charred. Let cool completely and tear into small pieces.

Brush fish with remaining 1 tablespoon oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish, skin side down, to grill or pan; cook for 3 minutes. Carefully turn, and cook until fish flakes easily with a fork, about 2 minutes.

In a large bowl, toss together cooled croutons, lettuce, cheese, and Caesar dressing. Serve grilled fish over salad. Garnish with cheese and pepper, if desired.

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Enjoy!!!

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