Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Mexican	Seafood	4	Servings

INGREDIENTS

1 1/2	lb	Monkfish fillets; well rinsed
1/2	c	Whole milk
2	c	Grated full-cream sharp cheddar cheese
		Hot salsa; such as Margarita Jalapeno Salsa (see recipe)

INSTRUCTIONS

Preheat oven to 350. Place fish in bottom of a large, covered casserole,
preferable one with a non-stick finish. (If not using non-stick, butter
lightly before adding fish). Pour milk evenly over fish. Top uniformly with
cheese and 1/4 cup salsa. Cover and bake 15-25 minutes or until fish is
tender but not overdone. Serve hot with more salsa on the side. Makes 4
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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