Fillets Of Sole W/tomatillo And Pepper Sau

Unless the Son of God died in our place, taking the punishment we deserve for our sins, we will not be saved, and we will not be citizens of His kingdom. Our guilt is too deep. If that is true, then we cannot soften the edges of the gospel message. We cannot move the penal, substitutionary death of Jesus to the side, we cannot replace it with any other truth, and we cannot reimagine it as something less offensive (and ultimately less wonderful!) than it really is. If we do, then we will present the world with something that is not saving, and that is therefore not good news at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish	4	Servings

INGREDIENTS

4		Sole fillets
1/2	c	Tomatillo sauce, see recipe
1/4	c	Heavy cream
		Salt and pepper to taste

INSTRUCTIONS

Date: Thu, 30 May 1996 01:03:33 -0500  From: rael@EbiCom.net All
recipes from: _Sauces: Classical and  Contemporary Sauce Making_
(copyright 1991by James Peterson) (ISBN:  0-442-23773-1)  [note:
"green-tomato sauce" is the tomatillo sauce recipe above  -Rael- ]
Heat the fillets with the green-tomato sauce in a saute' pan.  As  soon
as the sauce comes to a simmer, cover the fillets with a sheet  of
aluminum foil or parchment paper and place them in a 400degree F
(200degree C) oven. When the fillets have cooked (after 2 to 7
minutes), remove the saute' pan from the oven, and transfer the
fillets to hot plates. Add the heavy cream to the sauce. Adjust the
consistency of the sauce by reducing it (to thicken) or adding liquid
such as court-bouillon or heavy cream (to thin). Add salt and pepper
to taste. Serve over the fillets. Yield: 2 to 4 servings.  CHILE-HEADS
DIGEST V2 #334  From the Chile-Heads recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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