Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food8	4	servings

INGREDIENTS

4		200 g; (7oz) halibut
		; fillets
60	g	Capers; (2oz)
2	tb	Pernod
110	g	Butter; (4oz)
10	g	Chervil or flat leaf parsley; (1/2oz)
1		Lemon
		Seasoning

INSTRUCTIONS

First you need 4 squares of tin foil, measuring about 10 inches square;
place them flat on a work top. Place the halibut steaks in the middle on
the tin fioil and drizzle each fillet with the Pernod. Rip up the fresh
herbs on the top and sprinkle each with the capers. Cut the lemon and and
squeeze some of the juice on each and a knob of butter. Season with salt
and pepper and fold the tin foil up into a parcel taking care not to rip
the foil or to let any of the juice out.
Once they are all done place on the BBQ for about 5 to 8 minutes depending
on the thickness of the fish. Remove and serve with some buttered new
potatoes or mash.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: The half has never been told”