Red Snapper A La Mexicaine

Here are some reasons for writing out our thoughts: 1. We more easily discipline our minds to sustain our thoughts without interruption. 2. If interrupted, because we have written our thoughts, we are able to return to them again for further contemplation and development. 3. We can also return to our reflections in the distant future, when otherwise they might have been totally forgotten. 4. Writing demands that we organize our thinking connectedly or cohesively on a subject. 5. We train our minds to express ourselves meaningfully and accurately. 6. We build a reserve of good thoughts for a time when our thinking is more vacuous, or our spirituality is in decline. 7. We teach ourselves the significance of learning by demonstrating to ourselves that cogent, biblical thinking is worth writing down. 8. We find that our developed thoughts sometimes emerge in our public speaking or private conversations, even though we did not prepare to use them. 9. We have a cache of mature thoughts to peruse as seed for public writing or speaking. 10. We leave our thoughts to future generations when normally the preponderance of them, if not every last one of them, would have vaporized upon our death or mental decline.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	6	Servings

INGREDIENTS

6		Fresh red snapper filets
		Salt
		Freshly ground white pepper
		Flour for dredging
4	T	Olive oil
3		Shallots, finely minced
3		Garlic cloves, finely
		chopped
6		Ripe tomatoes, peeled
		seeded & chopped
2	T	Finely chopped fresh herbs
		oregano thyme &
		chervil
1		Ripe avocado
1	t	Lime juice
1	ds	Tabasco
1		Beurre Manie*
1	T	Tomato paste
		Avocado slices
		Lime slices
		Fresh mint leaves

INSTRUCTIONS

Beurre Manie is used to thicken sauces.  Combine 1 T flour and 1 T
sweet butter on a small flat plate and blend the mixture with a fork
into a very smooth paste. Roll the paste into a ball. Preheat oven to
350 degrees. Season the fish filets with salt and pepper and dredge
them lightly with flour, shaking off the excess. Heat the olive oil  in
a large skillet and saute the filets over high heat for 2 or 3  minutes
on each side. Remove them carefully to a flameproof baking  dish large
enough to hold the fish in one layer. In the same oil,  saute the
shallots and 2 cloves of garlic. When the shallots are  lightly
browned, add the tomatoes and cook the mixture for 2 minutes.  Pour the
mixture together with the herbs on top of the fish and cover  the disk
with buttered wax paper. Bake in the oven for 25 to 30  minutes. While
the fish is baking, mash the avocado in a small mixing  bowl, adding
lime juice, salt, pepper, a little Tabasco, and the  remaining clove of
garlic. Do not mash it too fine; it should have  some small chunks left
in it. When the fish is ready, lift it out  carefully onto a platter.
Place the baking dish over direct heat and  reduce the juices by 1/3.
If a Beurre Manie is used for thickening,  add it bit by bit before
adding the avocado puree. Add the optional  tomato paste. Lower the
heat and beat in the mashed avocado. Once the  avocado puree has been
added, do not let the mixture come to a boil.  Correct the seasoning
and pour the sauce over the fish. Garnish with  avocado slices, lime
slices and mint leaves.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 206 Calories From Fat: 158 Total Fat: 18.3g Cholesterol: 0mg Sodium: 301.8mg Potassium: 583.2mg Carbohydrates: 10.9g Fiber: 6.2g Sugar: 2.6g Protein: 3.4g