What is the purpose of life? Very simple, you will never be satisfied until you enter a relationship with your Creator. Your heart is restless in its pursuit of a god – some “noble” gods (good causes, loved ones) and some bad gods (selfishness, money). But the true God has wired all humanity to find true peace, happiness, hope and identity in Him alone. It’s His built-in safeguard for us to avoid idolatry and second-rate pleasures.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Taste2	4	servings

INGREDIENTS

2 1/2	lb	Whole red snapper; cleaned, scaled
		Salt; to taste
		Freshly-ground black pepper; to taste
		Olive oil
1	lb	Ripe tomatoes; peeled, seeded,
		Juiced; and finely-diced
1/2	ts	Lemon juice; plus
1/4	c	Lemon juice
3	tb	Fresh oregano leaves
		(or 1 1/8 tspns dried oregano)
1/8	ts	Chopped garlic; mashed to a paste
6	lg	Kalamata olives – (abt 2 oz); pitted
3 1/2		Sticks Butter; cold
1/2	c	Finely-minced shallots -; (abt 12 large)
1	c	Retsina; plus
6	tb	Retsina
		Fresh oregano sprigs or dry branches; for garnish

INSTRUCTIONS

Prepare a hot charcoal fire. Season fish inside and out with salt, pepper
and olive oil. In a small bowl combine tomatoes, 1/2 teaspoon of lemon
juice, 2 teaspoons oregano leaves finely minced, and garlic paste. Season
to taste with salt and pepper and mix well. Finely dice olives with 1/2
teaspoon oregano leaves, transfer to a small bowl and moisten with a few
drops of olive oil. Prepare Beurre Blanc Sauce: In a heavy small saucepan
melt 1/2 stick of butter over medium heat, add shallots and 2 tablespoons
oregano and saute, stirring constantly until shallots are softened, about 5
minutes. Add remaining 1/4 cup lemon juice and 1 cup of Retsina, bring to a
boil and reduce over high heat until only about 1 tablespoon of liquid is
left. Add 1/4 cup of Retsina, reduce heat to low and add 1 tablespoon of
cold butter. Incorporate butter with a whisk, moving pan on and off heat as
necessary to melt butter to a creamy sauce. Continue to add butter,
whisking, 1 tablespoon at a time, until 3 sticks have been incorporated.
Strain sauce through a fine sieve into a clean saucepan; it will be fairly
thick. Thin to desired sauce consistency with up to 2 tablespoons of
remaining Retsina. Keep sauce warm over very low heat while you finish
cooking fish. While sauce is reducing, place red snapper in a hinged
grilling basket and grill 5 to 10 minutes per side, basting occasionally
with olive oil and turning once, until just cooked through. When fish is
done, divide into 4 fillet portions. Place each fillet in center of a
warmed plate. Place tomato mixture in a sieve and squeeze out excess juice.
Mound 3 spoonfuls of tomato evenly around border of each plate. Nestle a
small spoonful of olive mixture against each mound of tomato. Rewarm sauce,
if needed and spoon it around fish, tomatoes and olives. Garnish with
oregano leaves or with a dried oregano branch. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4697 broadcast 05-06-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-07-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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