Name: Horseradish-Crusted Grouper with Old-Fashioned Mashed Po Pt2
Ingredients: See part 1

Evangelistic preaching does say, “Repent and trust Christ now.” But there is nothing sacrosanct about getting people to occupy a certain piece of geography at the front of a building. Nor have I kept them from Christ by not having them respond to a public altar call. Rather I am offering them Christ without anything in between. I want nothing between their soul and the reality of Christ’s offer. To put something in between is a practical sacramentalism.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Gma4	1	servings

INGREDIENTS

See part 1

INSTRUCTIONS

About 7 Minutes. Heat 1/2 inch of canola oil to medium-high in a large
nonstick pan. Place the fish fillets crust side down in the hot oil, and
cook rather slowly, until golden brown, about 3 minutes. Turn and continue
to cook 3 to 4 minutes longer on the other side.
When Is It Done?
When it has begun to feel springy to the touch in contrast to its squashy
raw state. If you have doubts cut into a piece--the flesh should be opaque
throughout rather than translucent. Remove the fish and drain on paper
towels.
Serving:
Spoon a serving of mashed potatoes directly in the center of each plate.
Place the fish, crust side up, on top. Drizzle chive oil around the mashed
potatoes and top the fish with a nest of leeks. Serve immediately. Serves
6.
Patrick Clark's recipe from Cooking With Master Chefs by Julia Child, as
adapted for the home cook by Julia Child. (Copyright 1993 by A La Carte
Communications.)
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”