Name: Dolphin Parmesan
Ingredients: 8 oz Dolphin Filets; Flour Seasoned With Salt And Pepper, for dredging; 2 oz Tomato Sauce; Egg Beaten With A Little Milk; Italian Bread Crumbs; Olive Oil; Shredded Mozzarella; 2 oz Parmesan; grated

The idea is not simply that we have been forgiven, and therefore we ought to forgive, but that God Himself , in Christ has forgiven us, and therefore our debt is incalculable. No matter how much wretched evil has been done against us, it is little compared with the offense that we have thrown in the face of God. Yet God in Christ has forgiven us. If we know anything of the release of this forgiveness, if we have glimpsed anything of the magnitude of the debt we owe to God, our forgiveness of others will not seem to be such a large leap.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	Italian	New text im, To post, Seafood – e	2	Servings

INGREDIENTS

8	oz	Dolphin Filets
		Flour Seasoned With Salt And Pepper, for dredging
2	oz	Tomato Sauce
		Egg Beaten With A Little Milk
		Italian Bread Crumbs
		Olive Oil
		Shredded Mozzarella
2	oz	Parmesan; grated

INSTRUCTIONS

Rinse fillets; pat dry. Dredge in flour, dip in beaten egq, then in bread
crumbs to bread the fillets. Place in pan with a little olive oil and pan
sear until lightly browned. Place fish a casserole dish or on a baking dish
and top with tomato sauce and mozzarella and Parmesan.
Bake at 350° until cheese is melted and dolphin is moist.
Recipe by: Palm Beach Post 07/17/97 Posted to MC-Recipe Digest V1 #676 by
Bill Spalding <[email protected]> on Jul 17, 1997

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“Life: the time God gives you to determine how you spend eternity”