Name: Cool Vegetable Salsa for Grilled Grouper
Ingredients: 4 Boneless fillets; 8 oz. each; 1 tb Melted butter seasoned salt and pepper to taste; 1 c Diced tomatoes 3/8"; 1/2 c Peeled and seeded cucumber diced 3/8"; 1 tb Fresh chopped cilantro; 1/2 c Diced red bell pepper; 1/4 c Diced onion 3/8"; 2 tb Lime juice; 2 tb Olive oil; 2 tb Tomato juice or V8; 1/2 ts Salt; 1 ds Jalepeno Tabasco; 1/4 ts Minced garlic

Reformed interpreters generally must speak (in so many words) of the fulfillment of the ceremonial law, the cancellation/abrogation of the civil law, and the continuance of the moral law. But all this is confusing and completely unnecessary if the whole of the law may be viewed as taken up into Christ and given His new and authoritative interpretation. With this, then, “every detail” of the law (of Moses!) may be observed by the New Covenant believer in precisely the same way: namely, in the way it comes to him from the hands of Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

4		Boneless fillets; 8 oz. each
1	tb	Melted butter seasoned salt and pepper to taste
1	c	Diced tomatoes 3/8"
1/2	c	Peeled and seeded cucumber diced 3/8"
1	tb	Fresh chopped cilantro
1/2	c	Diced red bell pepper
1/4	c	Diced onion 3/8"
2	tb	Lime juice
2	tb	Olive oil
2	tb	Tomato juice or V8
1/2	ts	Salt
1	ds	Jalepeno Tabasco
1/4	ts	Minced garlic

INSTRUCTIONS

http://www.redlobster.com/recipes/veggiesalsa_ff.html
1) Place all ingredients for salsa in a mixing bowl and mix well
2) let stand refrigerated for 60 minutes
3) Brush the fish with butter and season to taste
4) Grill fish 3-4 minutes on each side or until cooked through
5) Plate fish and serve with a heaping scoop of salsa on top
Posted to recipelu-digest by molony <<molony@scsn.net> on Feb 19, 1998

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