Broiled Fish And Vinaigrette

CATEGORY	CUISINE	TAG	YIELD
		Kerr	1	Servings

INGREDIENTS

1	t	Light olive oil with a dash
		of toasted
		sesame oil
1/4	t	Salt
1/4	t	White pepper
4		Red snapper or halibut
		fillets 6oz each with
		skin
2	T	Lime marmalade
1/4	c	De-alcoholised white wine
2	T	Very finely chopped
		radicchio red leaves
		only
1	t	Arrowroot mixed with 2tsp
		de-alcoholised
		white wine
2	T	Very finely chopped
		radicchio red leaves
		only
1	t	Chopped parsley
		Freshly ground black pepper
1		Garlic clove, bashedpeeled
		and
		chopped
2	T	Light olive oil with a dash
		of toasted
		sesame oil
		Juice from 1 lime
5	T	Rice-wine vinegar
1/2	t	Ground mustard
2	T	Brown sugar
1/8	t	Cayenne pepper, use 1/4tsp
		if you like
		things hot

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5749 Calories From Fat: 304 Total Fat: 33.9g Cholesterol: 666.4mg Sodium: 2174.9mg Potassium: 7350.3mg Carbohydrates: 218.3g Fiber: 11.8g Sugar: 83.8g Protein: 244.1g