Name: Poached Red Snapper
Ingredients: 1 4-5 pound whole red snapper; 1/4 c Chopped shallots; 1 Stalk celery with leaves; cut up; 1 Carrot; cut up; 1 bn Parsley; 1 tb Salt; 4 c Water; 2 1/2 c Rose wine; 2 Lemons; cut in wedges

So the Cross does not merely tell us that God forgives, it tells us that that is God’s way of making forgiveness possible. It is the way in which we understand how God forgives. I will go further: How can God forgive and still remain God? – That is the question. The Cross is the vindication of God. The Cross is the vindication of the character of God. The Cross not only shows the love of God more gloriously than anything else, it shows His righteousness, His justice, His holiness, and all the glory of His eternal attributes. They are all to be seen shining together there. If you do not see them all you have not seen the Cross.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	6	Servings

INGREDIENTS

1		4-5 pound whole red snapper
1/4	c	Chopped shallots
1		Stalk celery with leaves; cut up
1		Carrot; cut up
1	bn	Parsley
1	tb	Salt
4	c	Water
2 1/2	c	Rose wine
2		Lemons; cut in wedges

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:28:12 CDT
Combine shallots, celery, carrot, four sprigs of parsley, salt and water in
a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20
minutes. Strain through a double thickness of cheesecloth and discard
vegetables. Pour this court bouillon into a fish poacher or large roasting
pan.  Add the rose. Wash the fish inside and out with cold running water.
Pat it dry with a paper towel. Place the fish on a rack and put it into the
pan.  If the fish is not at least half-covered by the bouillon, add up to
one cup extra water. Bring stock just to a boil, cover and poach over
lowest heat for 45 minutes or just until the fish flakes easily with a
fork.  Carefully lift the rack with the fish on it from the pan. Drain
well.  Place the fish on a platter and garish it with lemon wedges and the
rset of the parsley.  Serve with hollandaise sauce or with a pineapple
salsa.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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