It’s like the ridiculous line I remember hearing in high school. “How do you know you won’t like drugs until you try them?” Well, maybe I take seriously the scientific research that shows their effects on your body. Maybe I’ve read about and have seen the broken lives of people that get hooked on that stuff. Maybe I don’t need an artificial stimulant to find enjoyment in life. I’ve never tried to drive through Manhattan blindfolded, but I don’t anticipate doing it anytime soon!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Chilean	Asparagus, Carrots	4	Servings

INGREDIENTS

4	tb	Unsalt butter; at room temperature
4	ts	Fresh basil; finely chopped
2		Cloves garlic; pressed
2	tb	Fresh lemon juice
4		Red-skinned potatoes
8		Baby carrots
1 1/2	lb	Fresh boneless Chilean sea bass fillets; (Not Frozen)
8		Slender asparagus spears

INSTRUCTIONS

Preheat the oven to 425&deg;. In a small bowl, beat the butter, basil, garlic
and lemon juice until well combined. Set aside. Parboil the potatoes and
baby carrots for 5 minutes. Drain. Divide the fillets into 4 equal
portions. Place the fillets in abuttered 9x13" pan, or an attractive gratin
dish with the same volumn. Arrange the vegetabes over the fish in an
appealing pattern. Top each fish portion with one-fourth of the
butter-garlic mixture. Ciover tightly with aluminum foil. Bake for 20-30
minutes or until the fish flakes easily with a fork. Serve immediately.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:33:05 -0400
From: [email protected] (Roberta Banghart)
NOTES : MCformatting by [email protected].

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