Name: Escovitched Fish
Ingredients: 4 lg Snapper; 2 Limes or lemons; sliced in half; 1 tb Salt; 1 tb Ground black pepper; 30 g Plain flour; 8 Floz coconut oil; 1 Bay leaf; 4 Floz malt vinegar; 2 lg Onions; sliced; 2 Hot peppers; sliced; 2 Sweet peppers; (green and red); ; seeded and cut into; ; rings; 4 Carrots; cooked and sliced; 1 ts Allspice

The weaknesses we see in the people of the Bible are the very weaknesses we ought to recognize in ourselves. Like Eve, who ate the forbidden fruit, we are vulnerable to temptation when we act on our own. Like Abraham, who lied about his wife to save his neck, we are vulnerable to temptation when we are scared. Like David, who slept with Bathsheba while his men were off to war, we are vulnerable to temptation when we are idle. Like Elijah, who wanted God to end his life, we are vulnerable to temptation when we are exhausted. Like Peter, who denied his Lord even after he promised to die for him, we are vulnerable to temptation when we are overconfident. In other words, we are vulnerable to temptation practically all the time.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food5	1	servings

INGREDIENTS

4	lg	Snapper
2		Limes or lemons; sliced in half
1	tb	Salt
1	tb	Ground black pepper
30	g	Plain flour
8		Floz coconut oil
1		Bay leaf
4		Floz malt vinegar
2	lg	Onions; sliced
2		Hot peppers; sliced
2		Sweet peppers; (green and red)
		; seeded and cut into
		; rings
4		Carrots; cooked and sliced
1	ts	Allspice

INSTRUCTIONS

Clean and wash fish thoroughly in cold water, rub lemon or lime over each
fish. Rinse and pat dry with paper towels. Season fish with salt and pepper
and allow to stand for 30 minutes.
Dust fish with a thin coating of flour. Heat oil in a large frying pan.
When oil is hot fry the fish on both sides, until crisp and brown. Remove
fish and place on a dry plate to cool.
Combine the bay leaf, vinegar, allspice, onion and hot peppers in saucepan.
Cook until the onions are tender and then cool. Place the sweet peppers and
carrots on the fish then pour the mixture over the fish and cover. Marinate
for at least 2 hours before serving.
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