There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Seafood	Filipino	Fish, Filipino	4	Servings

INGREDIENTS

2	lb	Hito (catfish) dressed (or pickerel or trout)
4		Cloves garlic, crushed
1/3	c	Vinegar
1/4	c	Water
1	tb	Salt
1/4	ts	Pepper
1	sm	Bay leaf
3	tb	Cooking oil

INSTRUCTIONS

1.  Put fish in porcelain or teflon skillet.  Combine the rest of
ingredients except cooking oil, and pour over the fish.
2.  Over medium heat, bring to a boil.  Cover, lower heat and simmer f
about 10 minutes turning fish once.
3.  Transfer fish to a dish.  Let sauce in skillet simmer until reduce
Transfer to a small bowl and set aside.
4.  Heat oil in skillet.  Fry fish until brown on all sides. Place on
serving dish.  Pour sauce over it.
Preparation and cooking time:  30 minutes Serves 4-5
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)

A Message from our Provider:

“He who angers you, controls you!”