Yellowtail Snapper With Mango-tequila Sauce

A spiritual kingdom requires a spiritual nature, and in order to the acquisition of that the natural man must be regenerated (born again), divinely regenerated, for the creature can no more quicken himself than he can give himself a natural being. Why not? Because regeneration is no mere outward reformation, process of education, or even religious cultivation. No, it consists of a radical change of heart and transformation of character, the communication of a gracious and holy principle, producing new desires, new capacities, a new life. The new birth is absolutely imperative, but this is the work of the Spirit of God from the very nature of the case. Birth altogether excludes the idea of any effort or work on the part of the one born, hence it is written “It is the Spirit that quickeneth; the flesh profiteth nothing” (John 6:63).

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Chicago	Seafood	4	Servings

INGREDIENTS

4		Snapper Fillets, 6 Ounces
		Each Skinned
1	c	Cornmeal
2	T	Extra-Virgin Olive Oil
		Divided
2		Shallots, Chopped Fine
3	T	Tarragon Wine Vinegar
1/4	c	Tequila
1	c	Chicken Stock
1/4	c	Orange Juice Concentrate
1 1/2	c	Mangoes, Diced
2	T	Fresh Chives, Chopped
		Salt And Freshly Ground
		Pepper To Taste

INSTRUCTIONS

Heat oven to 375 degrees. Dip each fish fillet in the cornmeal and
dust off excess. In an oven-proof saute pan large enough to hold the
fillets without crowding, heat 1 tablespoon of the olive oil. Add the
snapper and saute for 1 minute. Turn fillet over; then transfer the
pan to the oven, and bake the fish for 4 to 5 minutes. the fish  should
then be opaque, not translucent. While the fish is baking, in  a medium
saucepan, heat 1 tablespoon olive oil. Sweat the shallots  and when
translucent, add the vinegar. Let reduce until almost dry.  Add the
tequila and let reduce by half. Stir in the stock, orange  juice
concentrate and mangoes. Let simmer for 5 minutes. Pour into  blender
and process until very smooth. Add the chives and adjust the
seasoning. Spoon about 2 tablespoons of sauce onto each dinner plate
and set the cooked fish in the center. For a beautiful presentation,
decorate with diced mango, or with purple basil and chives.  Chicago
Tribune Magazine, 12/14/97 Adapted from "Incredible Cuisine"  Recipe
by: Jean-Pierre Brehier  Posted to MC-Recipe Digest V1 #1027 by
Carriej999  <Carriej999@aol.com> on Jan 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 396 Calories From Fat: 78 Total Fat: 8.8g Cholesterol: 1.8mg Sodium: 193.8mg Potassium: 938.8mg Carbohydrates: 65.8g Fiber: 8.8g Sugar: 23.4g Protein: 9.4g