Name: Broiled Fish And Vinaigrette
Ingredients: 1 ts Light olive oil with a dash of toasted; ; sesame oil; 1/4 ts Salt; 1/4 ts White pepper; 4 Red snapper or halibut fillets; 6oz each with skin; 2 tb Lime marmalade; 1/4 c De-alcoholised white wine; 2 tb Very finely chopped radicchio; red leaves only; 1 ts Arrowroot mixed with 2tsp de-alcoholised; ; white wine; 2 tb Very finely chopped radicchio; red leaves only; 1 ts Chopped parsley; Freshly ground black pepper; 1 Garlic clove; bashed,peeled and; ; chopped; 2 tb Light olive oil with a dash of toasted; ; sesame oil; Juice from 1 lime; 5 tb Rice-wine vinegar; 1/2 ts Ground mustard; 2 tb Brown sugar; 1/8 ts Cayenne pepper; use 1/4tsp if you like; ; things hot

CATEGORY	CUISINE	TAG	YIELD
		Kerr	1	servings

INGREDIENTS

1	ts	Light olive oil with a dash of toasted
		; sesame oil
1/4	ts	Salt
1/4	ts	White pepper
4		Red snapper or halibut fillets; 6oz each with skin
2	tb	Lime marmalade
1/4	c	De-alcoholised white wine
2	tb	Very finely chopped radicchio; red leaves only
1	ts	Arrowroot mixed with 2tsp de-alcoholised
		; white wine
2	tb	Very finely chopped radicchio; red leaves only
1	ts	Chopped parsley
		Freshly ground black pepper
1		Garlic clove; bashed,peeled and
		; chopped
2	tb	Light olive oil with a dash of toasted
		; sesame oil
		Juice from 1 lime
5	tb	Rice-wine vinegar
1/2	ts	Ground mustard
2	tb	Brown sugar
1/8	ts	Cayenne pepper; use 1/4tsp if you like
		; things hot

INSTRUCTIONS

FISH
GLAZE
GARNISH
VINAIGRETTE
For the fish pre-heat the broiler and position a broiler rack to
within 4 inches of the heat source. Pour the oil onto a large plate,
dust with salt and pepper, and wipe with the fish fillets, coating
both sides. Lay the fillets on the broiler rack, skin side up, and
broil for 6 minutes or until the skin has blistered and crisped.
For the glaze put a small saucepan on low heat, mix the lime
marmalade with the wine until you have a fine syrup, stirring
occasionally for about 3 minutes. stir in the chopped radicchio and
mix well. Remove from the heat, add the arrowroot slurry, return to
the heat, and stir until clear, this takes about 1 minute. Remove
from the heat and strain to remove the radicchio, leaving a soft pink
hue.
For the vinaigrette combine all the ingredients in a blender until the
garlic is dissolved, this takes about 1 minute. Serve with a salad
with the vinaigrette.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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