Suppose that we believers in the Lord Jesus make our requests to God. Suppose also that, as far as we can honestly judge, the obtaining of our requests would be for our spiritual good and for the honor of God. We must then continue in prayer until the blessing is given to us. Furthermore, we have to believe that God does hear us and will answer our prayers. Frequently we fail in not continuing in prayer until the blessing is obtained and in not expecting the blessing. As assuredly as any individual uses these points, so assuredly will his requests be granted.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains			1	Servings

INGREDIENTS

1	lb	Sea bass; (any firm white fish) cut into 4-oz servings
1	c	Buttermilk
1/2	ts	Tobasco sauce
2	tb	Lime juice
1/4	ts	Salt
1	lg	Shallot; (1/4 cup), finely chopped
1	cn	(4-ounce) diced green chiles
2	tb	Cilantro; chopped
6	lg	Peaches; peeled and chopped
1/2	c	Ground or crushed walnuts
		Toasted walnut halves and cilantro
		Springs for garnish

INSTRUCTIONS

From: Becca <becca@hal-pc.org>
Recipe By : Becca Love (originally published in the Houston Chronicle)
Place fish in a glass baking dish, combing buttermilk and tobasco, pour
over fish, turning to coat both sides. Cover tightly and refrigerate all
day, or overnight.
Combine lime juice and salt and stir until disolved; add shallots, chiles
and cilantro, add peaches and mix well. Set aside.
Preheat oven to 400 (F) degrees. Spray a baking sheet with oil. Put crushed
walnuts on a plate (or shallow bowl). Remove fish from buttermilk and press
into walnuts, coating each side evenly. Place coated fish on the baking
sheet and spray fish lightly with vegetable oil spray.
Bake 12-15 minutes or until golden brown and flakes with a fork. To serve,
place fish on a plate and arrange salsa around it. Garnish with toasted
walnut halves and cilantro sprigs, if desired.
Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998

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