Current flyer Quality Foods - Valid from 02.01 to 08.01 - Page nb 2

Products in this flyer

sheet fish anchovy oven skin juice orange juice bowl fillet cheese slice plain roasted light ground pepper yogurt orange spinach baby spinach lemon salad citrus

STEELHEAD FILLETS WITH BABY Prep Time Cook Time Ta KALE BLEND CAESAR SALAD co) LT S Steelheads fillets drizzled with citrus juice, roasted and served with a light style of Caesar salad made with a no-fat, yogurt-based dressing. Ingredients Method 1/4 cup + 2 tbsp plain, no-fat yogurt 1. To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, 1 medium garlic clove, minced anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. 3 1/2 tsp lemon juice (divided) Season dressing with salt and pepper. Refrigerate dressing until needed below. 1 tsp red wine vinegar 1/2 tsp anchovy paste 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1/4 tsp Tabasco 1 tsp honey, or to taste Salt and freshly ground black pepper, to taste 2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through: 2 (140 to 170 gram) steelhead fillets 3. When fish is cooked, toss the baby kale blend, Parmesan cheese and 2 tsp orange juice croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, 5 cups packed baby kale blend (see Note) and serve with the salad. Freshly grated Parmesan cheese, to taste Store-bought or homemade croutons, to taste (Optional) Lemon slices, for garnish Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe