Name: Oven Poached New Zealand Red Snapper
Ingredients: 2 New Zealand Red Snapper; (2 1/2 pounds); 4 oz Green zucchini; sliced thin; 4 oz Yellow squash; sliced thin; 8 Sprigs whole mint; 2 c Fish broth; 1 c White wine; 2 tb Butter; 4 tb Extra virgin olive oil; 1 oz Lemon juice; 4 ts Fresh mint; julienned; Salt and pepper to taste

If God did not want us to understand His sovereign saving purposes, He would not have given such extensive instruction in His Word. “Therefore,” says Calvin, “We must guard against depriving believers of anything disclosed about predestination in Scripture, lest we seem either wickedly to defraud them of the blessing of their God or to accuse and scoff at the Holy Spirit for having published what it is in any way profitable to suppress” (Institutes, III.21.3).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood	New Zealand	Dujour04	1	servings

INGREDIENTS

2		New Zealand Red Snapper; (2 1/2 pounds)
4	oz	Green zucchini; sliced thin
4	oz	Yellow squash; sliced thin
8		Sprigs whole mint
2	c	Fish broth
1	c	White wine
2	tb	Butter
4	tb	Extra virgin olive oil
1	oz	Lemon juice
4	ts	Fresh mint; julienned
		Salt and pepper to taste

INSTRUCTIONS

Fillet New Zealand Red Snappers. Set aside. Place skeleton in a sauce pan,
cover with water add a pinch of salt and simmer for 45 minutes. Strain and
set aside.
Preheat oven to 400 degrees. In a baking pan, arrange fillets and season
with salt and white pepper. Add zucchini and squash, mint sprigs, fish
broth, white wine, butter and extra virgin olive oil. Bake for
approximately 10-12 minutes, or until cooked. Remove the fillets to an oval
serving dish and discard mint sprigs. Reduce broth until it thickens
slightly. Add lemon juice and mint to taste. Garnish with fresh mint
sprigs.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.

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