Name: Warm Salad of Rudderfish in Green Sauce
Ingredients: Stephen Ceideburg; 200 ml Extra-virgin olive oil; 70 ml Lemon juice; 2 Cloves garlic, chopped; 1 Handful parsley; 1 sm Capsicum, chopped; 3 Green onions, chopped; 1 tb Capers; Salt and pepper to taste; 500 g To 600 g rudderfish

Proud people tend to talk about themselves a lot. Proud people tend to like their opinions more than the opinions of others. Proud people think their stories are more interesting and engaging than others. Proud people think they know and understand more than others’. Proud people think they’ve earned the right to be heard. Proud people think they have glory to offer. Proud people, because they are basically proud of what they know and of what they’ve done, talk a lot about both. Proud people don’t reference weakness. Proud people don’t talk about failure. Proud people don’t confess sin. So proud people are better at putting the spotlight on themselves than at shining the light of their stories and opinions on God’s glorious and utterly undeserved grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
200	ml	Extra-virgin olive oil
70	ml	Lemon juice
2		Cloves garlic, chopped
1		Handful parsley
1	sm	Capsicum, chopped
3		Green onions, chopped
1	tb	Capers
		Salt and pepper to taste
500	g	To 600 g rudderfish

INSTRUCTIONS

Admittedly, it is not salad weather but this is a particularly hearty one
and makes an appetising first course or lunch dish.
In a food processor or blender. process together 200 ml extra- virgin olive
oil, 70 ml lemon juice, 2 cloves garlic. chopped, a generous handful of
parsley, one small or half a large green capsicum, chopped, 3 green
(spring) onions, roughly chopped, 1 tablespoon capers and salt and pepper
to taste. The sauce should be thick - if necessary add more of the green
ingredients. Poach 500-600 g rudderfish gently, preferably in fish stock
but at a pinch in water with a little lemon juice, just until the fish
flakes. Remove from the poaching liquid and dry with paper towels. While
the fish is still quite hot, break it into fairly large chunks, pour the
sauce over it and turn over gently to coat. Serve the salad as it is or on
a layer of still-warm sliced new potatoes.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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