Fish Fillets With Yogurt Sauce

But what is the meaning of the phrase “on the Lord’s Day?” In one sense, it may be said that every day of the week belongs to the Lord, and so might be called the “Lord’s day.” But John [in Revelation 1:10] is referring to something more specific. He does not speak merely of “a” day that has been consecrated to the Lord. Instead he speaks of “the” Lord’s Day. That one day that may be called “the Lord’s Day” was the day in which He proved to the world that He was Lord. On one particular day, Jesus made the universe understand that He was Lord of all. That day was the day of His resurrection. On that day, he conquered the last of the sinner’s enemies, which is death. On the first day of the week, he showed that his power could overcome all enemies, even death itself. That day is “the Lord’s Day.”

O. Palmer Robertson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs	Georgian	Ethnic, Georgian, Seafood	8	Servings

INGREDIENTS

1 1/2	c	Yogurt plain no-fat
6	T	Minced fresh cilantro
4	T	Minced green onion
2	t	Paprika
		Nonstick vegetable oil spray
8		Flounder or sole fillets
4		Lg egg whites
2	c	Toasted wheat germ

INSTRUCTIONS

Mix yogurt, cilantro, paprika, & green onion in small bowl. Season
fish with salt & pepper. Preheat oven to 500Ã¸F. Spray baking sheet
with vegetable oil spray. Place in oven. Whisk egg whites in medium
bowl until foamy. Place wheat germ on large sheet of waxed paper. Dip
fish fillets into egg whites, then turn fillets in wheat germ,  coating
lightly. Place fish fillets on hot baking sheet. Sprinkle  with salt &
pepper. Bake until fish is opaque in center, about 8  minutes. Remove
from oven; let stand 2 minutes. Transfer to platter.  Serve yogurt
sauce alongside. ORIGIN: Josef Malinov, Tbilisi-Gergia,  circa 1997
From: dr. Donald R. Houston Posted to MM-Recipes Digest V4  #16 by
[email protected] on May 17, 1999

A Message from our Provider:

“God will let you get away with it until suddenly . . .”