Many times great difficulties precede special works of God. You can even say that God wins His greatest victories in the midst of apparent defeat. This can be clearly demonstrated in the life of our Lord on earth. When Jesus was crucified and placed in the tomb, it looked like the forces of unrighteousness had triumphed. However, it was in this time of apparent defeat that our victory for our salvation was won. This time of apparent defeat was followed by the resurrection of Christ.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
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INGREDIENTS

INSTRUCTIONS

While stir-frying cooks small pieces of seafood and vegetables over
high heat with constant stirring, sauting is done in a skillet over
moderate heat with less activity. First you brown the fish on one
side, then turn it over to finish cooking on the other Ã.Ã. an ideal
way to cook larger or more delicate pieces of fish.  The fish can be
whole, cut into easy-to-handle fillets, or cut into  small pieces. Very
thin fillets are tricky to saut because they  become quite fragile as
they cook; you might want to consider  steaming them instead. To create
a nice crisp coating when sauting,  first dust the fish lightly with
flour, cornmeal, breadcrumbs or  finely chopped nuts.  Once the fish is
cooked and has been transferred to warmed dinner  plates, you can make
sauce in a flash using the same skillet. Add a  splash of lemon juice
or white wine, some freshly chopped herbs  and/or minced green onion,
heat just until warmed and pour over the  fish to serve. Or add a
handful of chopped nuts to the skillet, toast  over moderately high
heat, and scatter over the fish.  Because sauting requires the use of
fat (oil, butter, or margarine),  you can't avoid the added calories,
but a skillet with a nonstick  surface keeps added fat to a minimum. If
you are not using a nonstick  pan, be sure that a thin layer of fat
evenly covers the bottom of the  pan. You may need more or less oil
than called for in the recipe  depending on the size of the pan.  How
to Saut  If cooking the fish uncoated, pat dry with paper towels to
remove  excess moisture and avoid splattering during cooking. If
coating the  fish, lightly dust with the chosen coating and pat to
remove the  excess. Heat the oil or butter in a large skillet over
medium heat,  then add the fish. Take are that the fish fits evenly in
the pan  without overlapping. If necessary, cook the fish in batches or
in two  pans at one time. Cook the fish until nicely browned, then
carefully  turn. Continue cooking until well browned on both sides and
opaque  through the thickest part of the fish. Cooking time will depend
on  the thickness of the fish, but figure roughly 10 minutes total for
each inch of thickness. Transfer the fish to warmed dinner plates and
cover with foil to keep warm. Add sauce ingredients to the pan and
bring to a boil. Arrange the fish on individual plates, spoon sauce
over the fish and serve.  Simply Seafood Fall 1994  Posted by Michael
Prothro  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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