1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Tamara1	1	servings

INGREDIENTS

2		750 g. fillets Blue Eye; skin left on
		Olive oil; as needed
		Potato mash; enough for six
		; serves
4		Shallots; very finely diced
400	ml	Pinot Noir
50	ml	Veal glaze
150	g	Butter; diced and softened
		Half a lemon; juice of
2	ts	Chopped parsley
		Salt and pepper

INSTRUCTIONS

The mash can be pre done and re-heated in the microwave. Try adding
cream instead of milk when making the mash for a more velvety finish.
For the fish, cut each fillet into 3 (approx. 250g/serve), then
lightly score the skin at the thickest part of each piece, marked
like a hash (#). Season with salt and pepper.
Heat oil in a pan and place a piece of the fish, skin side down, in
the hot oil. Using a spatula, apply pressure to the fillet to prevent
the skin from shrinking and curling (hold for 15-20 seconds). Add
another piece of fish and follow this method.
When the skin is crisp and lightly browned, turn fillet over and cook
for 1 minute longer, then transfer to a tray, skin side up. When all
the fish is done like this and is still medium rare in the centre,
keep to one side until almost ready to serve.
Next, make the Red Wine Sauce. Place shallots and wine in a pan,
reduce by half over a medium high heat. Add the veal glaze then
remove from the heat and whisk in the butter until combined.
Finish with lemon juice, parsley and salt and pepper. (Do not reboil)
To serve, mound some mash on the centre of each plate and transfer
the fish to each plate, placing the fish on top of the mash. Drizzle
over the red wine sauce and serve immediately.
Converted by MC_Buster.
Per serving: 1105 Calories (kcal); 122g Total Fat; (96% calories from
fat); 2g Protein; 7g Carbohydrate; 328mg Cholesterol; 1245mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 24
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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