Pan-seared Red Snapper In Ginger Broth

When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood	Asian	November 19	1	Servings

INGREDIENTS

1/2		Bok choy, about 1/4 pound
2	t	Vegetable oil
2	t	Asian sesame oil
1		Carrot, scored lengthwise
		and sliced thin
		crosswise
		A, 1 1/2-inch piece
		peeled fresh
		gingerroot cut
		into fine julienne
		strips about 1/4
		cup
2	T	Scotch
2	c	Low-salt chicken broth
1	t	Sugar
2		Scallions, cut into 2-inch
		julienne strips
2		Red snapper or other white
		fish fillets 4 to 5
		ounces each
		with skin
1/2	t	Cornstarch
1/2	t	Curry powder
		Garnish: fresh coriander
		sprigs

INSTRUCTIONS

Cut leaves from bok choy stalks, keeping leaves and stalks separate.
Slice leaves thin and cut stalks diagonally into 1/2-inch-thick
slices.  In a large heavy saucepan heat 1 teaspoon of each oil together
over  moderately high heat until hot but not smoking and stir-fry bok
choy  stalks, carrot, and gingerroot 1 minute.  Add Scotch, broth, and
sugar and simmer, covered, 5 minutes. Add bok  choy leaves and
scallions and simmer, covered, 3 to 5 minutes, or  until tender. Season
broth with salt and pepper and keep warm,  uncovered.  Pat fish dry and
rub cornstarch and curry powder into skin of each  fish fillet. Halve
each fish fillet on the diagonal.  In a 9-inch non-stick skillet heat
remaining 2 teaspoons oil together  over moderately high heat until hot
but not smoking and saute fish,  skin sides down and pressing flat
occasionally with a metal spatula,  until golden, about 2 minutes. Turn
fish and saute until just cooked  through, about 2 minutes more.
Divide broth between 2 bowls and top with fish, skin sides up.  Garnish
each serving with coriander sprigs.  Serves 2.  Gourmet November 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 413 Calories From Fat: 114 Total Fat: 12.9g Cholesterol: 37.6mg Sodium: 392.7mg Potassium: 718mg Carbohydrates: 55.7g Fiber: 6.8g Sugar: 23.2g Protein: 21.9g