Barbecued Red Mullet With Warm Fennel Salad And Tangerine

Every biblical evangelist will, as part of his preaching, implore his hearers to repent and believe. Some may even invite hearers to come forward at the end of the meeting to speak with a pastor or counselor in order to learn more about the gospel, ask for materials to read, ask questions about the Bible or what they heard in the sermon, etc. But no truly biblical evangelist will assure a person that he will be saved if he will, at a particular moment in time, decide something, say something, or do something in response to an invitation. Contrary to the biblical goal of gospel preaching, which is to make men humble, penitent, and wholly dependent on God, such invitations and assurances actually serve to increase self-reliance and build unwarranted spiritual confidence.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian1	4	Servings

INGREDIENTS

4		Red mullet -, abt 1 lb
		scaled
		gutted
		you can substitute smelts
		or large
		Sardines), Sardines
4	T	Virgin olive oil, divided
1		Fennel bulb
4		Tangerines
1/3	c	Extra-virgin olive oil
1/2	c	Tiny green olives
		anbequinas or nyons
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Preheat grill or broiler.  Remove gills from fish and brush with oil.
Season with salt and  pepper and place on grill. Fish should cook about
4 to 5 minutes per  side, so you can do the following steps while they
cook.  Place 12-inch skillet over medium-high heat. Remove fennel
fronds and  set aside. Cut stalks off fennel and cut fennel in half and
then into  1/4-inch batonette pieces. Add 3 tablespoons oil to hot pan
and toss  in fennel. Cook fennel until lightly browned and wilted
(about 4  minutes) and set aside.  Remove zest from tangerines and then
slice off peel. Place zest and  segments into mixing bowl and toss in
warm cooked fennel, 1/3 cup  extra-virgin olive oil, olives and fennel
fronds. Season with salt and  pepper and divide among 4 plates. Place
one cooked fish on each plate  and serve immediately.  This recipe
yields 4 antipasto servings.  Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK -  (Show # MB-5634)  Per serving: 334 Calories
(kcal); 32g Total Fat; (82% calories from  fat); 1g Protein; 14g
Carbohydrate; 0mg Cholesterol; 31mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6  1/2 Fat; 0 Other
Carbohydrates  Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 98 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 86.4mg Potassium: 358.4mg Carbohydrates: 24.7g Fiber: 2.4g Sugar: 22.1g Protein: 1.8g