Poached Fish And Grilled Vegetable Salad

What you want to be careful of is looking around at people in the church service and seeing people really into it – on their knees, people singing with glazed-over eyes, people expressing a lot of emotion, people weeping – and drawing the conclusion that because people are responding emotionally that they have a deeper connection with God or a more mature faith than the person who is not reacting emotionally at all. This is a profound error.

Gregory Koukl

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs			1	Servings

INGREDIENTS

2		Whole walleye or yellow
		pike cleaned
3	c	Fish stock or water
3	c	Dry white wine
1		Onion, julienne
4		Sprigs of fresh thyme
2		Bay leaves
4		Cloves of fresh garlic
1		Yellow squash, cut 1/2 inch
		thick lengthwise
1		Zucchini, cut 1/2 inch thick
		lengthwise
1		Eggplant, cut 1/2 inch thick
4		Roma tomatoes, cut in half
1/4	c	Olive oil
2	t	Minced garlic
1	c	Extra virgin olive oil
1	T	Chopped fresh basil
2	T	Creole Mustard

INSTRUCTIONS

EMERIL LIVE SHOW #EM1A38  Preheat the grill. Season the fish with salt
and pepper. In a large  saute pan, combine the fish stock, wine,
onions, thyme, bay leaves  and garlic cloves. Season the liquid with
salt and pepper. Bring the  liquid up to a simmer. Add the whole fish
and poach for about 8 to 12  minutes. After the first 8 minutes, stick
a paring knife into the  back of the fish and try to gently pull back
the flesh from the bone.  If the flesh sticks to the bone, poach for a
couple of minutes more.  Keep testing until the fish is done. Toss the
vegetables with the  olive oil. Season with salt and pepper. Place the
vegetables on the  hot grill and cook for about 3-4 minutes on each
side. Remove from  the heat and julienne the vegetables. Place the
tomatoes in a blender  and puree with the garlic, extra-virgin olive
oil, basil and mustard.  Season the sauce salt and pepper. To assemble,
place the julienne  vegetables on a large plate. Lay the poached fish
on top of the  vegetables. Spoon the sauce over the top. Garnish with
parsley.  Yields: 2 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 28, 1998

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1183 Calories From Fat: 487 Total Fat: 55.2g Cholesterol: 0mg Sodium: 65.1mg Potassium: 1421.9mg Carbohydrates: 45.3g Fiber: 6.8g Sugar: 17.4g Protein: 6.6g