Name: Roasted Chilean Sea Bass with Seared Tomatoes And Leeks
Ingredients: 1 1/2 lb Chilean sea bass; skinless, bones removed,; Cut into four 1 1/2" thick steaks; Salt; to taste; Freshly-ground black pepper; to taste; 3 tb Olive oil; 1 c Drained canned plum tomatoes; crushed,; Juice reserved; 3 lg Leeks; split, washed,; And julienned; 2 Shallots; finely minced; 1/4 c Pitted nicoise olives; 3 tb Capers; 1/4 c Dry white vermouth; 1/2 c Fish stock; 3 tb Chopped fresh tarragon; 3 tb Unsalted butter

In response to two excuses why people do not evangelize: A Christian who has heard biblical preaching, participated in Bible studies, and has read the Scriptures and Christian literature for any time at all should have at least enough understanding of the basic message of Christianity to share it with someone else. Surely if we have understood the gospel well enough ourselves to be converted, we should know it well enough (even if as yet we know nothing else about the faith) to tell someone else how to be converted… Do we really want to say that we are too busy to fulfill the Great Commission of Jesus Christ to make disciples of unbelievers (Matthew 28:19-20)? Do we expect that at the Judgment Jesus will excuse us from the single most important responsibility He gave to us because we say, “I didn’t have time”?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chilean	Mike02	1	servings

INGREDIENTS

1 1/2	lb	Chilean sea bass; skinless, bones removed,
		Cut into four 1 1/2" thick steaks
		Salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Olive oil
1	c	Drained canned plum tomatoes; crushed,
		Juice reserved
3	lg	Leeks; split, washed,
		And julienned
2		Shallots; finely minced
1/4	c	Pitted nicoise olives
3	tb	Capers
1/4	c	Dry white vermouth
1/2	c	Fish stock
3	tb	Chopped fresh tarragon
3	tb	Unsalted butter

INSTRUCTIONS

Preheat oven to 400 degrees. Season fish with salt and pepper. Heat the
olive oil in a large skillet. Sear the tomatoes over medium heat, add the
leeks, and cook together 3 minutes. Add the shallots, olives, capers,
reserved tomato juice, vermouth, and stock, and cook 5 minutes more over
medium heat, or until the sauce reduces slightly. Pour the vegetable
mixture into an ovenproof casserole. Place the fish on top of the bed of
vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish
from the casserole, stir in the tarragon and butter and spoon the vegetable
sauce around the fish. Serve immediately, sprinkled with additional chopped
tarragon. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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