Name: Grilled Fish Steaks with Yogurt Curry Sauce
Ingredients: Salt; to taste; Black pepper, freshly ground; to taste; 36 oz Fish steaks - (6 steaks, 3/4" thick); (pollack, haddock, cod, or swordfish); 1 lg Lemon, juice only; 1 Garlic clove; minced or pressed; 6 tb Fresh lemon juice; 1 1/2 ts Mild curry powder; 1/2 ts Ground cumin; to 3/4 tspn to taste; 1 ts Crushed coriander seeds; Salt; to taste; Black pepper, freshly ground; to taste; 1 ts Grated fresh ginger; 2 c Plain nonfat yogurt; Chopped cilantro or cilantro sprigs

How does God do it? How does God open blind eyes and regenerate dead hearts and bring spiritual light? Answer: with the same Spirit-driven power He used in creation to bring physical light. “The earth was formless and void, and darkness was over the surface of the deep, and the Spirit of God was moving over the surface of the waters. Then God said, ';Let there be light'; and there was light” (Gen. 1:2-3). Likewise, hearts are spiritually darkened and dead. Yet when the Gospel is proclaimed, the Spirit regenerates by shining light to make one now see and thus desire the glory of Jesus Christ more than anything else they ever desired in the past. So at some point for all those truly in Christ, God said, “Let there be light!” and with that they immediately and freely received Christ as their treasure. This is what Paul says in 2 Corinthians 4, verse 6: “For God, who said, ';Light shall shine out of darkness,' is the One who has shone in our hearts to give the Light of the knowledge of the glory of God in the face of Christ.” The same power once used in creation is now unleashed in recreating the new creation of God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains		Main dish, Beef	6	Servings

INGREDIENTS

		Salt; to taste
		Black pepper, freshly ground; to taste
36	oz	Fish steaks – (6 steaks, 3/4" thick)
		(pollack, haddock, cod, or swordfish)
1	lg	Lemon, juice only
1		Garlic clove; minced or pressed
6	tb	Fresh lemon juice
1 1/2	ts	Mild curry powder
1/2	ts	Ground cumin; to 3/4 tspn to taste
1	ts	Crushed coriander seeds
		Salt; to taste
		Black pepper, freshly ground; to taste
1	ts	Grated fresh ginger
2	c	Plain nonfat yogurt
		Chopped cilantro or cilantro sprigs

INSTRUCTIONS

FOR THE FISH
FOR THE SAUCE
GARNISH
Salt and pepper the fish steaks on both sides.  Combine the lemon juice
for the fish, the olive oil, garlic, and more salt and pepper.  Pour into 1
or 2 flat baking dishes large enough to accomodate all of the fish and add
the steaks.  Marinade for 1 to 2 hours, in the refrigerator if the weather
is hot, turning the steaks over halfway through.
Combine all of the ingredients for the sauce.  Taste and adjust
seasonings.
Preheat a grill or broiler.  Brush the fish on both sides with the
marinade and grill or broil for 3 minutes on each side or until the fish is
opaque and flakes.  Serve with "Pan-Fried Cucumbers" and "Basmati Rice"
(recipes included in this collection).  This recipe provides six servings.
Comments:  This sauce is light and pungent and goes well with all kinds of
fish as well as with chicken.
Recipe Source: ENTERTAINING LIGHT   by Martha Rose Shulman     (c) 1991
Bantam Books,  New York  -  465 pages  -  $25.00 As reprinted in the
May/Jun, 1992 issue of Cookbook Digest
Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service ID #
JPMD44A}  on 12-06-1995
Posted to EAT-L Digest 20 Sep 96
Date:    Fri, 20 Sep 1996 14:41:39 -0500
From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”