Name: Easy Fish
Ingredients: 1 1/2 lb Grouper or snapper fillets (or substitute boneless, skinless chicken breast); Salt; Pepper; Flour; 2 tb Olive or vegetable oil; 4 tb Butter, optional; 1 Juice of lemon (opt)

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Vegetables		Seafood	6	Servings

INGREDIENTS

1 1/2	lb	Grouper or snapper fillets (or substitute boneless, skinless chicken breast)
		Salt
		Pepper
		Flour
2	tb	Olive or vegetable oil
4	tb	Butter, optional
1		Juice of lemon (opt)

INSTRUCTIONS

Sprinkle fish fillets (or chicken pieces) liberally with salt and
pepper. Coat the pieces with flour, patting them firmly, then shaking
off excess flour.
Heat 2 tablespoons of oil in a wide skillet (or 2 wide skillets), and
cook the fish over medium-high heat for 3-4 minutes, until browned.
Turn fish pieces over and cook another 3-4 minutes longer.
Remove fish from skillet and keep warm. Add butter and heat until it
turns a deep brown. Remove from heat and add juice of one fresh
lemon. Pour over fish or chicken. This final sauce may be augmented
with capers or minced garlic, if desired. Add them after butter
before lemon juice.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”