[P]ersons are generally very liberal of their invectives against the clergy, and think they justly blame the conduct of’ that minister who does not take heed to and watch over the flock, of which the Holy Ghost has made him overseer: but may not every governor of a family, be in a lower degree liable to the same censure, who takes no thought for those souls that are committed to his charge? For every house is as it were a little parish, every governor a priest, every family a flock; and if any of them perish through the governor’s neglect, their blood will God require at their hands.

George Whitefield

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.
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