Grilled Snapper With An Herb Salad

You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Seafood		Import, New, Text	1	Servings

INGREDIENTS

1		Whole Fish, Such As Snapper
		Bream sea bass porgy
3	T	Extra virgin olive oil
		divided plus extra for
		garnish
1/4	c	Fresh basil leaves
1/4	c	Fresh mint leaves
1/4	c	Fresh fennel fronds
1/4	c	Fresh sorrel
1/4	c	Fresh parsley leaves
1/4	c	Edible flowers, nasturtium
		preferred
		Juice and zest of 1 lemon

INSTRUCTIONS

Preheat grill.  Clean and gut fish, remove top and bottom fins, scale
and remove  gills. Brush with 1 tablespoon olive oil and place on grill
and cook  until done, about 20 to 25 minutes, turning once.  Meanwhile,
toss herbs and flowers into a mixing bowl. Add 2  tablespoons olive
oil, lemon zest and juice and salt and pepper to  taste. Toss and set
aside.  When fish is done, remove to serving platter, garnish with herb
salad  and serve with oil and lemon juice.  Yield: 4 servings  Recipe
by: Molto Mario MB1D27 Posted to MC-Recipe Digest V1 #623 by  Sue
<[email protected]> on May 29, 1997

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