Cape Cod Striper In Yukon Gold Potato Crust, With Miso An

Confronting another when they are in a state of sin is an act of love. If our children were abusing drugs we would make a judgment call. Why is it any different if a brother or sister in Christ is acting in a destructive manner? Don’t we understand the destructive nature of sin? It nailed our Savior to the cross! Respected pastor and theologian, John Stott, once said, “To [learn of a foreign object in a brother’s eye and] leave it there, and make no attempt to remove it, would hardly be consistent with brotherly love” (Sermon on the Mount, p. 179). If we really want to be more like Christ (Rom. 8:29), we will be grateful to have our sins revealed. If we are humble, we will be grateful to have our sins revealed. It is only the scoffer, according to Proverbs, who hates correction (Pro. 9:8). And if this is what is best for us, we should naturally want it for others. Isn’t that the Golden Rule (Mt. 7:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Clprime1	1	Servings

INGREDIENTS

2		Yukon gold potatoes
3	T	Olive oil
1	t	Turmeric
3	t	Miso paste
2		Stripe bass fillets
		6-ounce
		Salt and pepper to taste
6		Sage leaves
1/4	c	Pecorino cheese
10		Thinly sliced potato rounds
		up to 15
1/2	c	Cornmeal
3	T	Canola oil
2		Lemons
2	t	Sea salt
2	t	Pink peppercorns
1		Cilantro
1/4	c	Sweet cooking wine

INSTRUCTIONS

In a small pot add 1 peeled diced Yukon gold potato over medium heat
and cook until tender. Drain the water from the potatoes. To the same
pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2  teaspoons
Miso paste. Mash together.  Season bass with salt and pepper. Spread a
layer of mashed potatoes  over the bass fillets. Place 1 sage leaf on
top. Sprinkle pecorino  cheese over the potato layer, reserving 2
tablespoons.  Shingle sliced potatoes on each fillet mimicking the
scales of a fish.  Sprinkle remaining 2 tablespoons of percorino cheese
over each fillet.  In a shallow dish, coat the bottom of the fillets
with 1/2 cup  cornmeal.  Transfer to a hot pan, with canola oil, potato
side down first. Flip  after golden and cover.  Over a medium bowl,
squeeze the juice from 2 lemons. Add 2 teaspoons  pink pepper, and the
remaining teaspoon of miso. Add 4 sage leaves  cut into chiffonade, the
leaves of 1 bunch cilantro and 1/4 cup sweet  cooking wine. Whisk to
incorporate.  Remove fish from the saute pan and transfer to a serving
plate.  Pour vinaigrette over the fish. Serve immediately.  Converted
by MC_Buster.  Per serving: 1043 Calories (kcal); 83g Total Fat; (68%
calories from  fat); 9g Protein; 77g Carbohydrate; 0mg Cholesterol;
3771mg Sodium  Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit;  16 1/2 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0020  Converted by MM_Buster v2.0n.

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7939 Calories From Fat: 5503 Total Fat: 620.8g Cholesterol: 2302.1mg Sodium: 21249.9mg Potassium: 2247.9mg Carbohydrates: 166.2g Fiber: 13.4g Sugar: 4.8g Protein: 451.6g