Name: Grilled Red Snapper with Roasted Eggplant And Peppers
Ingredients: 1 1/2 lb Tiny baby eggplant; OR purple Oriental eggplant; halved; 2 Fresh sweet red peppers -; (to 3), cored,; ; quartered; 1/3 c Pure olive oil; plus; Olive oil; to brush on grill; 2 Whole Red snappers -; (2 1/2 to 3 lbs); 8 Fresh rosemary sprigs; 3 Garlic cloves; finely chopped; Salt; to taste; Freshly-ground black pepper; to taste

This is what sin is all about. Sin is all about promising us satisfaction, but it never keeps its promises. It can’t, because we weren’t made to satisfy ourselves. No, all sin does is blind us to the truth… We were made to find our satisfaction in a loving relationship with God, but sin convinces us to spend our lives in a self-loving relationship with ourselves. The tragedy is that in the end it doesn’t even work. Sin leaves us bitter, empty, and filled with regret. Worst of all, it leaves us outside the love of God, the one thing that could have satisfied us. It leaves us exposed to His righteous anger that was provoked by our decision to love anything and everything except Him, the one and only who was worthy of our love.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cklive18, Pdate	4	servings

INGREDIENTS

1 1/2	lb	Tiny baby eggplant
		OR purple Oriental eggplant; halved
2		Fresh sweet red peppers -; (to 3), cored,
		; quartered
1/3	c	Pure olive oil; plus
		Olive oil; to brush on grill
2		Whole Red snappers -; (2 1/2 to 3 lbs)
8		Fresh rosemary sprigs
3		Garlic cloves; finely chopped
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Prepare an outdoor barbecue grill with good charcoal briquettes or wood
chips stacked against one side of the grill and let them burn until ash
white. Brush the grill lightly with olive oil, then brush the eggplant and
peppers lightly with the oil. Place them skin-side down on the opposite
side of the grill -- not over direct heat. Roast 4 to 5 minutes on each
side, until well grilled and cooked. Remove to a warm platter and reserve
while grilling the fish. Brush the outside of each fish with olive oil.
Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on
the outside of the fish. Season with salt and pepper, and grill the fish in
the same indirect manner 8 to 10 minutes on each side. Meanwhile, remove
the leaves from the remaining 4 sprigs of rosemary. Discard the stems,
coarsely chop the leaves and reserve. Remove the fish to second platter and
cool 5 or 6 minutes. Because the fish has already been cooked, it can be
filleted easily by running a sharp knife along the dorsal fin and lifting
the fillet away from the bones using two forks to tease it free gently.
Place the first fillet on a serving plate, turn over the fish, and repeat
the filleting process for the second side. Serve 1 fish fillet to each
person, accompanied with the grilled vegetables. Drizzle each serving with
some of the remaining olive oil and sprinkle with the chopped rosemary.
This recipe yields 4 servings.
Comments: If you substitute fillets for whole fish, keep in mind that they
can be tricky to grill and that they cook in half the time.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission from
"The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday Dell,
copyright 1995 From the TV FOOD NETWORK - (Show # CL-8702)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
[email protected]
05-10-1999
Per serving: 8 Calories (kcal); trace Total Fat; (20% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0n.

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