Chinese Tuna Steaks On The Grill

Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

1		Tuna steak
1	t	Salt
1	t	Finely chopped ginger root
1/4	t	White pepper
1	t	Cornstarch
2	T	Salted black beans
4		Green onions with tops
2	t	Green chilies
1	T	Cornstarch
1	T	Water
1	t	Sugar
2	T	Peanut oil
1	T	Peanut oil
2	t	Finely minced garlic
1	c	Chicken broth, or fish
		Stock), Stock
		Spinach or red-leaf lettuce
		Leaves

INSTRUCTIONS

Contributed to the echo by: Bill Birner  Pat fish dry w. paper towels.
Mix salt, ginger & pepper. Coat both  sides of fish with mixture and
rub 1 tsp. cornstarch on both sides of  fish. Cover & refrigerate 30
minutes.  Place black beans in bowl and cover with warm water. Stir
about 2  minutes. Remove and drain. Discard water. Partially pulverize
beans.  Chinese cooks use the back end of their cleaver handle.  Cut 3
of green onions on diagonal into 1 inch pieces, remaining one  into
thin slices (strings).  Remove seeds and membranes from chilies. Cut
chilies into very thin  slices.  Mix 1 Tbs cornstarch, water and sugar.
[If grilled fish is preferred, grill on charcoal about 4-5 minutes
each side or 10 minutes per inch of thickness, not too close to coals
~ otherwise fry in wok]  Heat wok until hot & add 2 Tbs oil, tilting to
coat sides. Fry fish 2  minutes or until brown, turning once. Reduce
heat to low, cover and  simmer 10 minutes turning after 3 minutes.
Uncover & remove from wok.  Bring wok back up to very hot over high
heat. Add 1 Tbs oil, tilt &  coat. Add black beans, chilies, garlic &
green onion pieces & stir  fry all for 1 minute. Add broth/stock and
heat to boiling. Stir in  cornstarch/sugar water mixture, stir cooking
until thickened. Add  fish steaks turning to coat with sauce. Heat 2
minutes.  Line platter with spinach/lettuce leaves, place fish on bed
and  garnish top with green onion slivers.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 110 Calories From Fat: 90 Total Fat: 10.2g Cholesterol: 0mg Sodium: 593.4mg Potassium: 32.3mg Carbohydrates: 4.8g Fiber: <1g Sugar: 1.3g Protein: <1g