Michel Richard’s Avocado Soup With Snapper Seviche

It cannot be emphasized enough that once a congregation votes a man in as an elder, they should cooperate with and submit to his leadership joyfully. Without a sincere intention and effort to cooperate with the leadership of the church, there is no point in electing elders to lead the congregation. Unless the elders are leading in an unbiblical or sinful way, uncooperative members are simply a bane to the local church and should seek fellowship elsewhere if their presence becomes divisive (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood		Taste4	1	Servings

INGREDIENTS

1		Large, ripe avocado
		chopped
2	c	Chicken stock
2	T	Freshly-squeezed lemon juice
		Salt
		Tabasco pepper sauce
2	T	Freshly-squeezed lime juice
1		Chile pepper, seeded and
		minced
1		Tomato, peeled seeded and
		diced very small
1	T	Minced fresh cilantro, plus
		extra sprigs
		for garnish
1	T	Minced fresh chives
1	T	Olive oil
3/4	lb	Fresh white fish fillets
		such as red
		snapper halibut or
		sea bass sliced
		into 3/16-inch
		strips

INSTRUCTIONS

In a blender combine avocado, stock and lemon juice and process for
several minutes to a smooth puree; season to taste with salt and
Tabasco pepper sauce. Refrigerate, covered, for at least 1 hour until
well chilled.  In a nonreactive bowl combine lime juice, chile, tomato,
cilantro and  chives. Slowly whisk in oil; season to taste with salt
and Tabasco  pepper sauce. Stir fish into marinade, cover and
refrigerate for 60  minutes. Remove from refrigerator and let sit 15
minutes at room  temperature.  To serve, ladle soup into a large
shallow soup bowl. Remove fish from  marinade with a slotted spoon and
mound in center of plate. Garnish  with cilantro or dill sprigs and
serve immediately.  Yield: 4 servings  Converted by MC_Buster.  Recipe
by: TASTE SHOW #TS4786  Converted by MM_Buster v2.0l.

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