Herb Roasted Rockfish With Sweet Potato Mousseline

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Dujour04	1	Servings

INGREDIENTS

4	T	Extra virgin olive oil
1		7 ounces fil ed rockfish
		with skin
1		Sprig fresh rosemary
1		Sprig fresh thyme
		Sea salt
		Pepper
2		Peeled and cubed sweet
		potatoes
5	T	Honey, 5 to 6
		Nutmeg
		Salt
		Pepper

INSTRUCTIONS

Heat olive oil in saucepan with rosemary and thyme and add rockfish
skin side down. Season with salt and pepper. Cook until skin is  golden
brown. Turn fish over and cook until flesh side is golden  brown.
Remove from heat.  SWEET POTATO MOUSSELINE:  Add sweet potatoes to
boiling water and cook until tender. Remove from  water, and run
through food mill. Add honey, nutmeg, salt and pepper.  To serve put
rockfish atop the sweet potato mousseline and drizzle  with lemon oil.
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY
DEAN  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”