We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.
F.F. Bruce

No one makes us afraid or leads us into captivity as we have set our faith on Jesus. For though we are beheaded, and crucified, and exposed to beasts and chains and fire and all other forms of torture, it is plain that we do not forsake the confession of our faith, but the more things of this kind which happen to us the more are there others who become believers and truly religious through the name of Jesus.
Justin Martyr

Stekt Marinert Makrell (Grilled Marinated Mac

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Norwegian Norwegian, Seafood, Main dish 2 Servings

INGREDIENTS

2 tb Olive oil
1 tb Lemon juice
1/2 ts Salt
Black pepper, fresh ground
2 ts Onion; finely chopped
2 Mackerel (1 lb each)
1 1/2 tb Butter; melted
1 1/2 tb Oil (combine w/butter)

INSTRUCTIONS

Remove the backbones from the fish without cutting them in half, or have
your fish dealer remove them. Preheat broiler. In a shallow baking dish
large enough to hold the fish laid out flat in one layer, combine the oil,
lemon juice, salt, black pepper and onions. Place the mackerel in this
marinade, flesh side down for 15 minutes, then turn them over for another
15 minutes. Brush the broiler grill with 1 tablespoon of melted butter and
oil and place the mackerel on it, skin side down. Grill only one side about
3" from heat, basting from time to time with remaining butter and oil. In
10 to 12 minutes they should have turned a light golden color and their
flesh should flake easily when prodded with a fork. Serve at once,
accompanied by butter-steamed new potatoes and tomato or horse-radish
butter. (See recipes.)

A Message from our Provider:

“Jesus: the ultimate”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?