Creole Caesar Salad with Grilled Red Snapper
 
Makes 4 servings
Ingredients
  • 1 cup torn sourdough bread
  • 2 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 4 (6-ounce) red snapper fillets, skin on
  • 8 cups chopped romaine lettuce
  • ½ cup shaved Parmesan cheese
  • Creole Caesar Dressing (recipe on page 95), to serve
  • Garnish: shaved Parmesan cheese, ground black pepper
Instructions
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°), or heat a grill pan over medium-high heat.
  2. In a medium bowl, stir together bread, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Place bread on grill or pan; cook, turning frequently, until charred, about 2 minutes. Let cool to room temperature.
  3. Brush fillets with remaining 1 tablespoon oil, and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add fish to grill or pan, skin side down; cook for 3 minutes. Carefully turn, and cook until fish flakes easily with a fork, about 2 minutes more.
  4. In a large bowl, toss together lettuce, cheese, Creole Caesar Dressing, and cooled croutons. Serve grilled fish over salad. Garnish with cheese and pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creole-caesar-salad-with-grilled-red-snapper/