I caution against referring to “carnal” and “spiritual” as rigid categories or classes of Christians. The idea of a distinctive class or category implies a strict line of demarcation between one group of believers and another. It suggests there are readily identifiable stages in the Christian life into which one may enter if certain things are done or out of which one may fall if other things are done. Sanctification, however, is far too fluid for such strict categorization. In other words, sanctification is a process which, because of its constantly dynamic and progressive nature, defies rigid classifications.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Caribbean	Caribbean, Light	4	servings

INGREDIENTS

4		160 g swordfish steaks; (160 to 170)
100	g	Butter; melted
4	lg	Potatoes; (Cara or King
		; Edward)
3	ts	Salt
3	tb	Sweet paprika
2	tb	White ground pepper
2	tb	Black ground pepper
1 1/2	tb	Dried thyme
1 1/2	tb	Dried oregano
3	ts	Onion powder
3	ts	Garlic powder
3	ts	Cayenne pepper
100	g	Capers
100	g	Fresh coriander leaves; picked
50	g	Shallots; chopped
1		Clove garlic; finely chopped
50	ml	White wine
125	ml	Fish stock; (bouillon will do)
250	ml	Extra virgin olive oil
		Salt and pepper

INSTRUCTIONS

BLACKENING SEASONING
SALSA
Combine all the ingredients for the seasoning. Brush the swordfish
steaks with the butter and sprinkle generously with the seasoning.
For the salsa, place capers, coriander, shallots and garlic in a food
processor and chop everything finely adding gradually the white wine,
fish stock and olive oil until all is combined.
Cut the potatoes in long wedges with the skin on, and deep fry in
vegetable or cooking oil until golden brown, crisp and cooked. Season
with salt. Sear the swordfish steak on a very hot griddle or heavy
frying pan with no added oil to achieve the blackened effect. Place
the deep fried potatoes on the plate with the fish on top and salsa
around the plate.
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