Name: Escabeche
Ingredients: 1 lb Fish; Flour, salt and pepper; Oil for frying; 3 tb Olive Oil; 1 sm Onion, peeled and thinly sliced; 1 Garlic Clove, Peeled and thinly sliced; 1 Carrot, Peeled and cut into julienne; 1 Celery stick, cut into julienne; 1/2 Lemon, peeled and thinly sliced; 2 fl White Wine Vinegar; 3 fl White Wine; 2 ts Chopped Parsley; 1 Bayleaf; Sprig of Fresh Thyme; 6 Black Peppercorns; 1/2 ts Mild Paprika; 1 tb Sugar

1. The Father is called God (John 6:27; 20:17; 1 Cor. 8:6; Gal. 1:1; Eph. 4:6; Phil. 2:11; 1 Pet. 1:2). 2. Jesus Christ, the Son is declared to be God. His deity is proven by the divine names given to Him, by His works that only God could do (upholding all things, Col. 1:17; creation, Col. 1:16, John 1:3; and future judgment, John 5:27), by His divine attributes (eternality, John 17:5; omnipresence, Matt. 28:20; omnipotence, Heb. 1:3; omniscience, Matt. 9:4), and by explicit statements declaring His deity (John 1:1; 20:28; Titus 2:13; Heb. 1:8). 3. The Holy Spirit is recognized as God. By comparing Peter’s comments in Acts 5:3 and 4, we see that in lying to the Holy Spirit (vs. 3), Ananias was lying to God (vs. 4). He has the attributes which only God can possess like omniscience (1 Cor. 2:10) and omnipresence (1 Cor. 6:19), and He regenerates people to new life (John 3:5-6, 8; Tit. 3:5), which must of necessity be a work of God for only God has the power of life. Finally, His deity is evident by the divine names used for the Spirit as “the Spirit of our God,” (1 Cor. 6:11), which should be understood as “the Spirit, who is our God.”

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

1	lb	Fish
		Flour, salt and pepper
		Oil for frying
3	tb	Olive Oil
1	sm	Onion, peeled and thinly sliced
1		Garlic Clove, Peeled and thinly sliced
1		Carrot, Peeled and cut into julienne
1		Celery stick, cut into julienne
1/2		Lemon, peeled and thinly sliced
2	fl	White Wine Vinegar
3	fl	White Wine
2	ts	Chopped Parsley
1		Bayleaf
		Sprig of Fresh Thyme
6		Black Peppercorns
1/2	ts	Mild Paprika
1	tb	Sugar

INSTRUCTIONS

Heat the olive oil until moderately hot, sweat the onion, garlic, carrot
and celery for 3 minutes. Add the lemon, parsley, bayleaf and thyme and
stir for a further two minutes. Add salt, peppercorns, paprika and sugar
and mix well. Finally add the vinegar, wine and enough water to make half a
pint. Cut the fish into one or two-inch pieces, season with salt and
pepper, roll in the flour and lightly fry on both sides in little oil. Dry
with kitchen paper and arrange in a shallow earthenware dish. Pour over
marinade, leave to cool and refrigerate overnight. Serve with lots of
crusty bread.
Source: Hugo Arnold, Evening Standard, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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