Fish Baked In Salt – We Love God!

Giving is not motivated by trying to convince people how "smart" and "responsible" and "enjoyable" it is to give...(rather we are to be) savoring and seeking the kingdom of God. Only the greater treasures of the kingdom of God can free us from clinging to the competing treasures of this world. Only the deeper satisfaction that comes from spending ourselves for others can defeat the sinfully natural impulse to use others for our own ends. And giving up ourselves for others can take place only when our own security needs have already been met in the Christ who spent Himself for us (2 Cor. 8:9). Hence, rather than focusing merely on more effective ways to advertise the benefits and obligations of giving, we need to pray for the pouring out of God's Spirit on His people. Instead of bigger fund-raising campaigns, we need a bigger picture of God.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
	New Zealand		1	Servings

INGREDIENTS

4	lb	Whole sea bream or bass
		porgy New Zealand
		snapper
		or sheepshead gutted
		but
		not scaled up to 5
6	lb	Coarse or Kosher salt
1		Recipe Romesco Sauce
		recipe follows

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6188  Preheat the oven to 350 degrees. Rinse
the whole fish and pat it dry.  In a heavy casserole large enough to
hold the fish and all the salt,  make a 2inch layer of salt. Make a
shallow, fishshaped impression in  the salt and lay the fish on top.
Distribute the remaining salt  around and over the fish so that it is
completely covered. Pat the  salt down gently, cover the casserole and
bake for about 1 hour.  Remove the cover and tap the salt to break it
(it will have formed an  armorlike crust). Break the crust and pull off
most of the salt. Then  peel away and discard the skin. Serve the flesh
immediately,  accompanied by the Romesco sauce.  Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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