Grilled Red Mullet With Tapenade

God’s delegated authority, the necessity of submission, the role of government in acting to protect and preserve the health of the people, the call for respect and honor—I find myself joyful, grateful. I am joyful to obey the mandates of my government as it tries to lead through a grueling, opaque situation. I’m grateful for God’s good gift of government, and grateful even for my government. Behind it, I see Him. In its authority, I see His. Of course, this government will lead imperfectly. They will make poor decisions. They will make mistakes. They will even act sinfully at times. They are, after all, human beings and subject to every kind of frailty, sin, and limitation. But God was not unaware of what was in the heart of men when he commanded through Peter “be subject for the Lord’s sake to every human institution, whether it be to the emperor as supreme or to governors as sent by him” (1 Peter 2:13-14).

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Seafood	4	Servings

INGREDIENTS

4		Red Mullet, Scaled And
		Cleaned
3	T	Olive Oil
		Juice 1/2 Lemon
1/4	t	Cayenne Pepper
		Salt
2		Handfulls Rocket Leaves
		A Little French Dressing
		Lemon Wedges
		Tapenade:
250	g	Black Olives
4		Anchovy Fillets
2 1/2	T	Capers, Rinsed
2		Cloves Garlic, Chopped
4	T	Olive Oil
1/2	T	Basil Leaves, Chopped
1/2	t	Fresh Thyme Leaves
1/2	t	Freshly Ground Black Pepper
4	T	Olive Oil

INSTRUCTIONS

Make two or three diagonal slashes across the thickest part of each
side of the fish. Whisk together the oil, lemon, cayenne and salt.
Brush over the red mullet, then drizzle over what remains. cover and
leave for an hour or two. To make the tapenade, put all the
ingredients except the oil in the processor and whiz in brief bursts
to give a slightly knobly puree. Add the olive oil and process  briefly
to mix in. If not using immediately, scrape into a bowl,  cover with
clingfilm and store in the fridge. Preheat the grill, then  grill the
red mullet fairly close to the heat for 4-6 minutes on each  side until
just cooked through. Toss the rocket leaves in the  dressing then
divide between four plates. Lay the grilled mullet on  the leaves, and
heap a little mound of tapenade beside them. Add  lemon wedges and
serve. Posted to EAT-L Digest 18 Aug 96  Date:    Mon, 19 Aug 1996
12:13:40 EDT  From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES :  Tapenade, the powerful caper and olive paste from the South of
France, could have been tailormade for red mullet. You will end up
with more than you need, but the remain will keep in the fridge for a
week or more if covered with clingfilm.

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