The glorious good news of the gospel is that the sin-devastated relationship between lost sinners and the holy God can be restored. That at first glance seems impossible. God’s perfect, infinite, righteous justice demands the punishment of all who violate His law. Standing before the bar of His justice are helpless, guilty sinners, unable either to satisfy God or to change their condition. But through God’s plan of reconciliation all the hostility, animosity, and alienation separating the Holy One and sinners vanishes, and those who were once His enemies become His friends. The high calling and noble privilege of preaching this message of reconciliation is the most important duty in the world, since it deals with eternal destinations.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains			4	servings

INGREDIENTS

1		Whole black sea bass – (2 lbs); cleaned, scaled
2	tb	Unsalted butter
1/2	ts	Coarse salt
		Freshly-ground white pepper
1	lb	Chanterelle mushrooms – (to 1 1/4 lbs); cleaned
1 1/2	tb	Canola oil; for cooking
1		Shallot; chopped fine
1/2	lb	Mixed baby field greens; washed
2	tb	Finely-chopped chives
		Fresh chervil; for garnish
		=== SHERRY VINAIGRETTE ===
1	ts	Dijon mustard
1/2	ts	Coarse salt
		Freshly-ground white pepper
1	tb	Sherry vinegar
1	tb	Red wine vinegar
1 1/2	tb	Walnut oil
1 1/2	tb	Extra-virgin olive oil

INSTRUCTIONS

Fillet the sea bass by making the first cut behind the gills to the
backbone; starting at the tail end, cut toward the head along the
backbone; remove fillet. Turn fish over; repeat. Trim the thin edges
of the fillets for even cooking. Remove pin bones with pliers. Cut
each fillet in half for first-course serving; leave whole for
main-course serving.
Heat oven to 450 degrees. Heat butter, salt, and pepper in a large
saute pan over medium heat. Add mushrooms; toss to coat. Cook until
mushrooms release their liquid.
Heat an ovenproof saute pan over medium-high heat. Season both sides
of the fillets with salt and pepper. Add canola oil to pan. When oil
is hot but not smoking, add fillets skin-side down; remove from heat
if too hot. Sear until crisp, golden brown, 1 1/2 to 2 minutes. Place
the pan (with the fillets still flesh-side-up) in the oven for 2 to 3
minutes.
Add shallots to mushrooms, and saute. Toss greens with 3/4 quantity of
Sherry Vinaigrette. Remove mushrooms from heat; add remaining
vinaigrette and chives.
Drain fillets on paper towel. Distribute dressed greens on plates;
top with mushrooms and fillets. Garnish each with chervil.
SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars,
and oils in a small bowl. Adjust seasonings, and set aside.
Serves 4 as a first course, 2 as a main course.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 190 Calories (kcal); 21g Total Fat; (97% calories from
fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 487mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Don’t miss life’s best. Find God.”

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith