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

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

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 <[email protected]> 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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