Name: Baked Red Snapper with Tomatoes & Olives
Ingredients: 6 6-ounce red snapper or tilapia fillets; 1/4 c Extra-virgin olive oil; 4 Sprigs fresh thyme; 3 Tomatoes; peeled, seeded and chopped; 1/2 c Coarsely chopped green olives; 1/4 ts Dried hot red pepper flakes; 2 Cloves garlic; minced; 1/2 c Finely chopped red onion; 1 tb Fresh lime juice

Third-order issues are doctrines over which Christians may disagree and remain in close fellowship, even within local congregations. I would put most debates over eschatology, for example, in this category. Christians who affirm the bodily, historical, and victorious return of the Lord Jesus Christ may differ over timetable and sequence without rupturing the fellowship of the church… Christians should never separate from a church over third-order issues.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	6	Servings

INGREDIENTS

6		6-ounce red snapper or tilapia fillets
1/4	c	Extra-virgin olive oil
4		Sprigs fresh thyme
3		Tomatoes; peeled, seeded and chopped
1/2	c	Coarsely chopped green olives
1/4	ts	Dried hot red pepper flakes
2		Cloves garlic; minced
1/2	c	Finely chopped red onion
1	tb	Fresh lime juice

INSTRUCTIONS

rrom: Rebecca Radnor <japlady@nwu.edu> Date: 6 Dec 1994 14:54:30 -0500
Preheat the oven to 400 degrees.  Oil lightly a shallow baking dish large
enough to hold the fillets in one layer.  In a bowl stir together the oil,
the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the
onion, and the lime juice. In the prepared baking dish arrange the fillets,
skin sides down, season them with salt, and spoon the tomato mixture over
them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes,
or until it just flakes. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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