Wild Striped Bass With Heirloom Tomato Vinaigrette And Pr

Many wives strive for physical beauty, but Scripture says that “beauty is vain” (Proverbs 31:30). While it’s alright for her to adorn herself with outward beauty, a godly wife’s first concern is to adorn herself more with inward beauty. You do this by being submissive to your husband with the attitude of a “meek and quiet spirit” (1 Peter 3:3). You develop a “meek and quiet spirit” by humbly trusting God while being submissive to your husband. Your motivation comes from placing your hope and trust in God just like the “holy women” in “former times” (1 Peter 3:5).

Martha Peace

CATEGORY	CUISINE	TAG	YIELD
Dairy		Infood02	1	Servings

INGREDIENTS

1/4	c	Champagne vinegar
1/8	t	Salt
1/2	c	Extra virgin olive oil
2		Tomatoes diced, 2 cups
1	t	Fresh thyme, chopped
		Freshly ground pepper to
		taste
1/2	c	Pitted fresh green olives
		25
4		Cloves roasted garlic
1/2	c	Extra virgin olive oil
8		White creamer potatoes
		peeled and cut into
		chunks up to 10
16		Nicoise olives, pitted and
		chopped
		Salt and pepper to taste
4		Wild striped bass fillets
		6 -8 ounce
		Salt and pepper to taste
2	T	Olive oil
1	T	Butter

INSTRUCTIONS

In medium bowl combine vinegar and salt; whisk until salt is
dissolved. Slowly whisk in olive oil, adding more if necessary, until
mixture has emulsified. Fold in tomatoes and thyme, season with
pepper; set aside.  Potatoes  In small food processor, puree green
olives, garlic and oil. Remove  and set aside.  In medium pan cover
potatoes with cold water, bring to a boil. Simmer  15 to 20 minutes
until tender, drain well. Transfer to mixer bowl,  process using
paddle. While mixing, drizzle in oil mixture until  smooth. Fold in
nicoise olives, season with salt and pepper.  Wild Striped Bass:
Preheat oven to 400 degrees. Season with salt and pepper . In large
saute pan, heat oil until smoking. Place fillets in pan, flesh side
down, sear for 30 seconds. Remove pan from heat, place in oven,
roasting fish until almost opaque, 3 to 4 minutes. Remove from oven.
Add butter to pan, turn fillets over, cooking skin side of fish on
medium heat for 1 minute. Turn fish over again, remove from pan.  Place
on paper towel to drain.  Place small amount of potatoes on warm
serving plate. Place fillet on  top, spoon vinaigrette over fish.
Garnish with thyme or basil.  Converted by MC_Buster.  Per serving:
2251 Calories (kcal); 255g Total Fat; (99% calories from  fat); trace
Protein; trace Carbohydrate; 31mg Cholesterol; 384mg  Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 51 Fat;
0 Other Carbohydrates  Recipe by: IN FOOD TODAY SHOW# IN0003  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 540 Calories From Fat: 422 Total Fat: 48.2g Cholesterol: 30.5mg Sodium: 1933.3mg Potassium: 1113.1mg Carbohydrates: 25.2g Fiber: 13.3g Sugar: 6.4g Protein: 11.4g