Gingered Flounder In Parchment

I don’t think my experience is unique when I say that I invariably find participation at the table of the Lord to be a profound moment of increased spiritual blessing. It is a means, through prayerful reflection, by which the Lord manifests His glory, love, mercy, and kindness to my religious consciousness. The Spirit works profoundly at the time of communion to awaken in my mind and to impress upon my heart the eternal significance of Christ’s finished work at Calvary and His love, not merely for people in general, but for me in particular.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dish	4	Servings

INGREDIENTS

3	T	Soy sauce, reduced-sodium
2	T	Olive oil
1		Garlic clove, finely chopped
1	T	Grated fresh ginger
1 1/4	lb	Flounder fillets
3	oz	Snow peas, trimmed
1		Small sweet red pepper
1		Carrot, medcut/thin strips
1/3	c	Green onion, chopped

INSTRUCTIONS

Combine soy, oil, garlic, ginger and fish in bowl. Marinate 10
minutes. 2. Cut four 20" lengths of parchment paper or aluminum foil;
fold each in half. Starting at folded side, cut out half a heart
shape. Open hearts on flat surface. Spread 1/4 of the vegetables on
one side of each heart. Place a fish fillet on top of each; spoon any
remaining marinade over fillets. Fold paper over; seal by double
pleating edges all around. Place packets on large baking sheet. 3.
Bake in preheated 375'F. oven for 15-20 minutes or until fish flakes
easily with fork; carefully open one packet to test. If using foil
packets, check fish after 12 minutes. Open packets; serve.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Buy into the firm foundation – Jesus!”