Pan Roasted Red Snapper With Basil Oil And Sun-dried Toma

We should notice that the alternatives to saying that God uses evil for His purposes, but that He never does evil and is not to be blamed for it, are not desirable ones. If we were to say that God Himself does evil, we would have to conclude that He is not a good and righteous God, and therefore that He is not really God at all. On the other hand, if we maintain that God does not use evil to fulfill His purposes, then we would have to admit that there is evil in the universe that God did not intend, is not under His control, and might not fulfill His purposes… Surely this (too) is an undesirable alternative position.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Chef, Du, Jour	4	Servings

INGREDIENTS

4		Pieces red snapper fillet
		5-ounce skin on but
		with
		all pin bones removed
		Salt and freshly ground
		black pepper
2	T	Olive or vegetable oil
1/4	c	Sun-dried tomatoes, Soaked
		In Hot Water water
		drained
		and julienned
1		Clove garlic, finely minced
3	T	Chopped shallots
2	T	Chopped fresh thyme
2	T	Chopped fresh oregano
4	t	Basil Oil, See Separate
		Recipe

INSTRUCTIONS

Season the snapper fillet with salt and pepper. Preheat a saute pan
with the olive oil until the oil is hot, 1 to 2 minutes. Add the
snapper to the hot pan, flesh-side down, and cook over medium heat 4
to 5 minutes. Turn to cook the skin side an additional 3 to 4  minutes.
The fillets will curl inward briefly, but once they have  cooked 1
minute, they will begin to relax and lay flat again,  allowing you to
cook the skin side to a crispy texture. Lift out the  snapper with a
slotted spatula, leaving the juices and oil in the  pan. Add the
sun-dried tomatoes, garlic, and shallots, and saute  together 2
minutes. Add the fresh herbs to the pan. Stir quickly just  to heat the
herbs enough to release their aromas. Pour the sin-dried  tomato and
herb mixture over the snapper. Then drizzle 1 teaspoon  basil oil over
each fillet and around the dish. Serve immediately.  Yield: 4 servings
Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138  Posted to
MC-Recipe Digest V1 #497 by "Ed Bauman"  <BIRCHCREEK@msn.com> on Mar 3,
97.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 611 Calories From Fat: 299 Total Fat: 33.7g Cholesterol: 119.5mg Sodium: 1041mg Potassium: 298.4mg Carbohydrates: 68.2g Fiber: 1.8g Sugar: <1g Protein: 10.7g